Seaside Ceviche
Servings: 8 people
Calories: 166kcal
This Seaside Ceviche recipe from Donald Link is wonderful. I made some of my own tweaks, but he kills it with this one. This goes fast, it's that good!
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Ingredients
FOR THE COOKED SHRIMP
- ½ cup Kosher salt
- 1 tsp cayenne
- 5 bay leaves
- 1 lemon sliced
- 8 large shrimp shells on
FOR EVERYTHING ELSE
- 8 oz bass fresh, cut into small dice
- ¼ cup red-wine vinegar
- 2 limes lime juice fresh
- 10 oz. tuna steak sashimi grade, is possible, cut into small dice
- 1 cup watermelon peeled, seeded, and diced
- 1 cup tomato seeded and diced
- ½ cup cucumber diced
- ¼ cup red onion finely diced
- 1 serrano chile stemmed, seeded, and minced
- ¼ cup fresh cilantro chopped
- 1 tbsp chili powder Ancho is really good
- 1 tbsp Kosher salt
- ¼ cup extra-virgin olive oil
Instructions
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.
Nutrition
Calories: 166kcal | Carbohydrates: 5g | Protein: 15g | Fat: 6g | Saturated Fat: -2g | Cholesterol: 51mg | Sodium: 8045mg | Potassium: 294mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1504IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 1mg