A bounty from the sea, this classic Spanish-style seafood dish is popular throughout Latin countries and uses citrus juice to pickle the fish. It also combines other great flavors like avocado and tomato.
Peeled deveined shrimps
1 Cup (16 tbs)
1 Cup (16 tbs)
Zest of lemon
1 Tablespoon (Use Fresh)
1 (Use Fresh)
Cut shrimps and snapper to small pieces.
Boil water in a pot and add shrimps, scallops and snapper. Let it sit in water for only 30 seconds. Take them out of the boiling water and put them in an ice bath.
Grate a lime to take out the zest of lime.
Cut the lime and take out the juice.
Take out the zest of a lemon and then take out the juice.
In a separate bowl take the poached sea foods and add 1 teas spoon of lime zest and 1 tea spoon of lemon zest. Pour all lemon juice and lime juice in the bowl.
Add some finely minced shallots, about 1 teaspoon of hot sauce and some fresh cilantro after chopping coarsely.
Give all ingredients a good stir. Add rest of the lime juice. Keep the mixture in refrigerator for 3 hours.
Take a ripe avocado. Cut in two equal halves and remove the seed. Scoop out the avocado in one single piece. Cut the avocado into small pieces.
Dice some fresh tomatoes.
Serve ceviche in a tall flat glass, fill it up and place some pieces of avocado and some diced tomatoes.
Spanish love their seafood and know to eat it too! And ceviche is a classic example of that. Keith Snow teaches you how to storm up this classic Spanish-style seafood dish at home using a gamut of flavors and ingredients, ranging from tomato to avocado to citrus juice. An interesting dish indeed!