Ceviche Especial Recipes

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

CEVICHE ESPECIAL

Steps:

• Slice the fillet into 1-inch long and thin strips. Remove any small bones that may be in the fillet. Wash and scrub the outside of the mussels and clam to avoid any sand entering the food. Slice the squid into thin rings. Clean and devein the shrimp.
• Quickly add the shrimp, squid, mussels and clam to a pot of boiling water. Once the shrimp begin to turn red, remove them and blanch them in cold water immediately. When the mussels and clam begin to open, remove the them along with the squid and blanch in cold water as well. Remove the mussels and clam from the shells.
• Add the fish, lime juice, rocoto sauce, garlic puree, salt, pepper and celery to a ceramic bowl. Mix this together, coating all of the fish. Add the rest of the drained seafood along with the scallops to this mix. Let this sit for 5 to 10 minutes.
• Plate the seafood and add the red onions on top. Any leftover lime juice mix should be poured over the onions and served with the ceviche. Serve alone or with boiled potato, boiled sweet potato and Peruvian choclo.

CEVICHE

Steps:

• Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
• Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

CEVICHE

Steps:

• In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
• Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.