Haddock and shrimp ceviche

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

Ingredients:

• 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.

 

Instructions: 

• 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)