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.
Source and licence
"Shrimp and Sea Bass Ceviche" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Shrimp_and_Sea_Bass_Ceviche, revision 4510241), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Shrimp_and_Sea_Bass_Ceviche&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510241
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
- Salt
- Black pepper
- 5 lemons, juiced
- 5 limes, juiced
- 1 bunch cilantro, chopped
- 2 ears of corn, grilled with husk on
Method
- 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.