Cookbook:Ceviche of Shrimp and Sea Bass
Ceviche (or cebiche) is traditional Latin-American 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.
Yield: 8 to 12 servings
- 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, minced
- 1 clove garlic, minced
- ¼ Habañero or Scotch bonnet pepper, minced (no seeds or ribs)
- 1 celery rib, minced
- Salt and black pepper
- 5 lemons, juiced
- 5 limes, juiced
- 1 bunch cilantro, chopped
- 2 ears of corn, grilled with husk on
Prep Time: 2 hours
- 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 and up to 2 hours.
- Add lemon and lime juices and refrigerate 1 additional hour. Finish with cilantro and corn.
- Check seasoning and serve.