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Ceviche of Shrimp and Sea Bass

Ceviche (or cebiche) is the most famous dish of Peru. 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.

Ingredients

1 pound Shrimp (16/20 per pound), peeled and cleaned
2 pounds 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
1/4 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

Procedure

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.
Yield: 8 to 12 servings Prep Time: 2 hours
cerviche, cveiche, cevich

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This article is licensed under the GNU Free Documentation License.
It uses material from the Wikibooks article "Ceviche of Shrimp and Sea Bass".