We just love this Seaside Ceviche, especially in the Summer months. It’s got a kick to it, so, adjust the the flavors to your own liking, but wow, does this go fast when we make it. If you live near an ocean…try and get the freshest fish possible. Hang out, and wait for fisherman coming in from the day!! Seriously, this is so fresh and so incredible.
FOR THE COOKED SHRIMP
- 1/2 cup Kosher salt
- 1 tsp cayenne
- 5 bay leaves
- 1 lemon sliced
- 8 large shrimp shells on
FOR EVERYTHING ELSE
- 8 oz fresh bass cut into small dice
- 1/4 cup good quality red-wine vinegar
- Juice of 2 limes
- 10 oz. sashimi-grade tune cut into small dice
- 1 cup diced peeled, and seeded watermelon
- 1 cup cored seeded and diced tomato
- 1/2 cup cucumber diced
- 1/4 cup red onion finely diced
- 1 serrano chile stemmed, seeded, and minced
- 1/4 cup fresh cilantro chopped
- 1 tbsp ground chili powder Ancho is really good
- 1 tbsp Kosher salt
- 1/4 cup extra-virgin olive oil
COOK THE SHRIMP
- Combine the salt, cayenne, bay leaves, and lemon slices in a large pot with 1/2 gallon water and bring to a rolling boil over high heat.
- Add the shrimp and cook until they are bright pink and just cooked through, about 3 minutes.
- Turn off heat, and immediately add about 4 cups of ice into the pot and allow the shrimp to cool completely in the poaching liquid (this takes about 10 minutes).
- Peel and dice.
PREP THE BASS
- In a medium bowl, place the bass with the vinegar and lime juice. Stir well.
- Cover with plastic wrap and place in the fridge for 30 minutes.
MAKE THE CEVICHE
- Transfer the prepped bass to a large bowl and add all the remaining ingredients.
- Adjust the seasonings, to taste.
- Serve at once with tortilla chips and lime wedges.