Ceviche Mixto Del Mar (Cubano) |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Cuban Ceviche Recipe by Victor Pisapia (Gourmet Traveller Modern Salads). Served 6-8 as a starter. Ingredients:
2/3 lb large shrimp, peeled and cleaned |
2/3 lb scallops, quartered |
2/3 lb salmon, skinned and pin-boned |
1 tomato, chopped |
1 mango, peeled and cubed |
1/4 red onion, chopped |
1 jalapeno, seeded and finely chopped |
1 cup lime juice |
2/3 cup orange juice |
1/2 cup loosely packed coriander leaves, chopped |
1 tablespoon powdered sugar |
1 large oranges or 1 large pink grapefruit, peeled and segmented |
popcorn, seasoned with chilli, cumin and salt |
Directions:
1. 1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
2. 2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices.
3. 3. Cover and refrigerate for 3 hours.
4. 4. Drain seafood and discard marinate.
5. 5. Add coriander, sugar and orange/grapefruit, season to taste.
6. 6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
7. Note: I used Moreton Bay bugs instead of the salmon.
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