Servings: 8 people
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!
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
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.
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