Feed Your Ceviche Craving

This South American dish is simple, basic and utterly irresistible. Raw fish cut into bite-size pieces is completely transformed when marinated in lime juice, salt and chili peppers. The magic is in the citric acid of the lime juice, changing the texture of the fish without losing its raw, fresh taste. Ceviche is usually made with sea bass or flounder, but just about any fish or shellfish will work – our recipes deliciously feature shrimp and Mahi Mahi. Adventurous chefs may want to experiment with ingredients such as passion fruit, coconut milk, octopus, shark, celery and mango.

ECUADOR:

shrimp and ketchup are added to the lime juice.

CHILE:

made with Chilean sea bass, grapefruit juice and cilantro.

PERU:

garnish with thinly sliced onions and aji limo, aji amarillo or rocoto chili peppers; serve with sweet potatoes and large-kernel corn on the cob.

Chef Talk

A perfect hangover cure: Try downing the leftover ceviche marinade, known as tiger’s milk ("leche de tigre"). Serve in a small glass; vodka is optional.

Mahi & Shrimp Ceviche

ingredients

4 oz Mahi Fillet 2-4 Ounce 3 oz Shrimp White Raw Peeled & Deveined 31-40 No Tail 4 Ea Persian Lime, Juice only 1 ½ oz Tomato Roma Fresh, Diced ¼ oz Jalapeño Pepper 1/8 oz Red Onion Jumbo, Diced 1/8 Ea English Cucumber Seedless, Diced ¼ oz Cilantro, Diced ¼ Tsp Crushed Red Pepper 2 oz Orange Juice 2 oz Avocado Hass, Diced

preparation

Cut the shrimp in half and dice the Mahi Mahi. Add the lime juice, onion, tomato and cilantro.

Marinate in the refrigerator for 2 hours while stirring occasionally. Add in the rest of the ingredients and gently fold in.

Marinate for another 2 hours and Serve.