Blog Party Recipe D
2 lbs small/medium raw shrimp, shell on
2 lbs fish (e.g., sea bass, halibut)
15 lemons, juiced (about 1-1/2 cup juice)
12 limes, juiced (about 2 cups juice; if limes are drier, it will take more)
1/2 cup chopped cilantro
1/2 diced sweet onion (e.g., 1015, Vidalia)
1/2 peeled, seeded, and diced English cucumber
3 medium tomatoes, seeded and diced
3-6 finely diced serrano chiles (taste the chiles before adding to gauge the heat level)
salt to taste
- Fill a large pot with water and add 1 Tbsp salt; bring water to a boil
- Add shrimp and simmer until barely cooked. Do not let the shrimp completely curl up.
- Drain, cool, and peel shrimp.
- Cut shrimp into 1/2 inch pieces.
- Cut fish into 1/2 inch pieces (see notes below)
- Combine shrimp, fish, and juices in a shallow glass dish and refrigerate for 4 to 6 hours.
- During the last hour add the cilantro, onion, cucumber, tomatoes, and serrano chilis to the mixture. I recommend adding the serrano chiles a little at a time and then tasting. You can always add more, but you can’t take it out once you have mixed it in.
- Salt to taste.
- Serve with tortilla chips, if desired.
Notes re Fish Safety
There are numerous articles on the web providing advice in terms of the best fish for ceviche or sushi, as well as preparation procedures for minimizing risks when serving ceviche or sushi. For example, it recommended that you use frozen fish. In addition, you can lightly poach the fish, but poaching alone may not be sufficient.
Poaching Fish: Partially fill a shallow pan, such as a frying pan, with water and heat over medium heat. Add the juice of three lemons and the lemon rinds to the pan. Briefly poach the fish until barely opaque. Then cool and dice the fish into small pieces and add to the citrus marinade. In terms of appearance and flavor, poaching allows you to slightly shorten the time that the fish must sit in the marinade to achieve the desired results.
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