Fish and Shrimp Ceviche
Servings 8 Servings
Ingredients
- 1 pound white fish I used mahi mahi
- 1 pound jumbo shrimp peeled and cleaned
- l 1/3 cups fresh lime juice
- 1 cup cooled shrimp/fish broth
- 3 stalks celery roughly chopped
- 3 serranos roughly chopped ( I also used 1 seeded habanero)
- 1 bunch of cilantro washed and divided
- 1 small red thinly sliced
- 2 Roma tomatoes sliced into thin wedges
- 1 avocado sliced into thin wedges
- 4 tablespoons olive oil
- 6 cloves garlic minced
- salt and pepper to taste
- Hot sauce for garnish
Instructions
- Heat four cups of salted water with 1/3 cup of lime juice to medium heat. Once it comes to a boil, add the cleaned and peeled shrimp. Leaving the tails on is optional. Poach for just under a minute or until shrimp turns pink. Remove from water and transfer to a bowl of ice water.
- To that same poaching liquid, add the fish pieces two at a time and poach for about 3-5 minutes. Transfer to plate and let cool, cover and chill until ready to use. Strain out 1 cup of the seafood broth into a bowl and chill to cool.
- Once seafood broth has cooled, transfer to the blender. Also add 1 cup of lime juice, celery, jalapenos, half of cilantro, salt and pepper to taste. Blend until smooth. Taste for salt.
- In a large bowl, combine the red onions, tomatoes, chopped cilantro, chopped white fish and jumbo shrimp, add the contents of blender, gently stir to combine tasting for salt and pepper.
- Heat 4 tablespoons of olive oil to medium/low heat, add 6 cloves of minced garlic, cook for 3 to 5 minutes or until lightly golden in color. While still hot gently fold garlic into the ceviche. Let stand at room temperature for 15 minutes. Fold in the sliced avocado. Garnish with fresh chile sliced and hot sauce. Serve with corn tortilla chips, tostadas or saltine crackers.
Notes
If you are going to serve this to a larger group with chips, I would suggest chopping the fish and shrimp into smaller pieces after you cook it.