Peru / Appetizer
Shrimp and Sea Bass Ceviche
Ceviche (or cebiche) is traditional Peruvian/Ecuadorian dish in maritime areas. In its classic form, it is composed of chunks of raw fish, lime juice, chopped onion, and minced ají limo or rocoto, both types of chiles. The recipe below for Ceviche of Shrimp and Sea Bass is not "authentic" but should be edible.
Ingredients
- shrimp, 16/20 per pound; peeled and cleaned; 450 g1 lb
- white fish, meaty, such as sea bass; boned and cut into large dice; 900 g2 lb
- red onions, minced1
- ginger, peeled and minced1 piece
- garlic, minced1 clove
- habanero pepper, or Scotch bonnet; seeded and minced1/4
- celery, minced1 rib
- salt
- black pepper
- lemon, juiced5
- lime, juiced5
- coriander, cilantro; chopped1 bunch
- corn on the cob, grilled with husk on2 ear
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds in the hot water, then cool in ice water and drain.
Combine shrimp with fish, then toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes and up to 2 hours.
Add lemon and lime juices and refrigerate 1 additional hour. Finish with cilantro and corn.
Check seasoning and serve.
