Peruvian Fish And Shrimp Ceviche
By á-174942
Rate this recipe
0/5
(0 Votes)
Ingredients
- 1 pound medium shrimp - (16/20 ct) peeled, cleaned
- 2 pounds meaty white fish, like sea bass boned, and cut into large dice
- 1 red onion minced
- 1 piece ginger peeled, minced
- 1 garlic clove minced
- 1/4 habanero or Scotch bonnet minced (no seeds or ribs)
- 1 celery rib minced
- Salt to taste
- Freshly-ground black pepper to taste
- 5 lemons juiced
- 5 limes juiced
- 1 bunch cilantro chopped
- 2 corn ears grilled with husk on
Details
Servings 8
Preparation
Step 1
Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain.
Combine with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes up to 2 hours.
Add juices and refrigerate 1 hour. Finish with cilantro and corn, check seasoning and serve in a martini glass.
This recipe yields 8 to 12 servings.
You'll also love
- Ragusa Shepherd's Pasta - {Fusilli... 0/5 (0 Votes)
- Preserved Zucchini - {Zucchine... 0/5 (0 Votes)
- Swordfish Niçoise 0/5 (0 Votes)
- Crab-Spinach Souffle 0/5 (0 Votes)
- Asian Lobster Salad 0/5 (0 Votes)
- One-Pot Shrimp Steamer 0/5 (0 Votes)
- The Pasta Factory's Shrimp Al... 0/5 (0 Votes)
Review this recipe