Tuesday, July 21, 2015

Haddock and shrimp ceviche

Originally posted by me in MyWholeFoodsLife Facebook group on March 3, 2015

  • 10 limes juiced.  (Note bottled key lime juice is a simple substitute method for this)
  • 1 red onion finely sliced
  • 1 lb haddock diced
  • 1/2 lb fresh shrimp de shelled and deveined and diced roughly if large shrimp.
  • Run boiling water over the cleaned shrimp. If you add octopus or squid do the same to them as well 
  • Put all in casserole dish and let sit 4 hours 'cooking' the fish in line juice.
  • Add pepper flakes to taste level just prior to eating. I personally use 2teaspoons of  Habanero, siracha, or ghost pepper purée I have premade.
Alternate seafood's that can be used or added:
  • Any white firm fish is usually a good substitute (tilapia as example)
  • ceviche mixto refers to using everything from mussels, octopus, squid, and other seafood.   I prefer the small octopus legs in mine, and squid cut up in fine ribbons.
Sides that are very Peruvian that you might see in restaurants:
  • Cooked Sweet potato
  • Fries
  • Peruvian corn (Choclo -- boiled or fried hard to be like beer nuts)