Cookbook:Ceviche of Shrimp and Sea Bass
|Ceviche of Shrimp and Sea Bass|
Cookbook | Ingredients | Recipes
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.
- 1 pound (450 g) shrimp (16/20 per pound), peeled and cleaned
- 2 pounds (900 g) meaty white fish, such as sea bass, boned and cut into large dice
- 1 red onion, minced
- 1 piece ginger, peeled and minced
- 1 clove garlic, minced
- ¼ Habañero or Scotch bonnet pepper, seeded and minced
- 1 celery rib, minced
- Black pepper
- 5 lemons, juiced
- 5 limes, juiced
- 1 bunch cilantro, chopped
- 2 ears of corn, grilled with husk on
- 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.