Cookbook:Ceviche of Shrimp and Sea Bass

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Ingredients | Recipes | Seafood | Cuisine of Peru | Tex-Mex cuisine

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.

Ingredients[edit]

Procedure[edit]

  1. Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain.
  2. 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.
  3. Add lemon and lime juices and refrigerate 1 additional hour. Finish with cilantro and corn, check seasoning.

Yield: 8 to 12 servings Prep Time: 2 hours