Peruvian Fish And Shrimp Ceviche Recipe - Cooking Index
Peruvian Fish And Shrimp Ceviche Recipe - Cooking Index
| 1 lb | 454g / 16oz | Medium shrimp - (16/20 ct) - peeled, cleaned |
| 2 lbs | 908g / 32oz | Meaty white fish, like sea bass - boned, and |
| Cut into large dice | ||
| 1 | Red onion - minced | |
| 1 | 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 | Cilantro - chopped | |
| 2 | Corn ears - grilled with husk on |
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.
Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B36) - from the TV FOOD NETWORK
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