Ceviche Mixto

How to make Ceviche Mixto Recipe - El Fuego Dc Recipe From Manuel Alfaro And Omar Rodriguez Valladares At Washington, D.C

Serves 2

Ingredients:
4 oz (112g) medium (51–60 count) raw shrimp
2 stalks celery, diced
1/4 cup (59ml) water
2 habañero peppers, diced
1 tsp minced ginger
2 cloves garlic
2 tbsp (30ml) milk
2 (9-oz [255g]) fillets fresh tilapia, into ¼” (6mm) strips
1 small red onion, julienned, plus more for garnish
Juice of 3 large juicy limes
Pinch of fresh cilantro, plus more for garnish
Salt and white pepper to taste

Method:
Place the shrimp and 1 stalk of the celery in a small saucepan, add the water and cook over high heat for 3 to 4 minutes, until the shrimp turn pink. Remove from the heat, drain and reserve the liquid, and discard the celery. Rinse the shrimp in cold water to stop the cooking process and set aside. Place the shrimp and cooking liquid in the refrigerator until chilled.

Add 1 of the habañero peppers, ginger, garlic and remaining stalk of celery to a blender along with the cooking liquid from the shrimp and milk. Blend until smooth and strain.

In a 9 × 11-inch (23 × 28cm) plastic pan, place the fish, shrimp, remaining habañero, onion, the blended ingredients, lime juice and a pinch of cilantro. Add salt and pepper to taste and gently mix well. Place in the refrigerator for 10 minutes and then mix again. Keep in the refrigerator for another 10 minutes until ready to serve.

Mix before serving and garnish with the onion and cilantro.

Ceviche Mixto