Sea bass and shrimp ceviche with serrano peppers, mango, smoked tomatoes and crispy banana chips
Votes: 2
Time: 1 hour 30 min.
Complexity: average
Servings: 4 - 6
Complexity: average
Servings: 4 - 6
The traditional Peruvian dish ceviche is one of the most delicious ways to serve raw fish. If you have fresh seafood on hand and you're confident in its quality, it's a great opportunity to experience this vibrant and unforgettable Latin American dish in all its richness. Marinate the fish for a few minutes in citrus juice; the fruit's acids will tenderize it and impart a subtle, pleasant aroma and flavor. Then toss with smoked tomatoes, chili peppers, herbs, mango pulp, and pickled onions. Drizzle with olive oil and serve with crispy banana chips.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Ceviche
- 0.5 kg fresh sea bass or pink sea bass, skin removed, cut the fish in half lengthwise, then cut into small cubes
- 12 large cooked shrimp, peeled, deveined and cut in half
- 0.5 cup freshly squeezed lime juice
- 0.5 cup freshly squeezed orange juice
- 1/4 cup finely chopped cilantro, plus some leaves for serving
- 1 - 2 serrano peppers, finely diced
- 1 small ripe mango, peeled and pitted, halved and finely diced
- 1 tbsp olive oil, plus extra for serving
- 1/4 cup pickled red onion, for serving; see recipe below
- Lime zest for garnish
- Crispy banana chips for filing
Cold smoked grape tomatoes
- 2 cups grape tomatoes
- 1 cup of rapeseed oil
Pickled red onions
- 1.5 cups red wine vinegar
- 2 tablespoons of sugar
- 1 tsp. mustard seeds
- 1 small red onion, thinly sliced into half rings
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Recipes with similar ingredients: red snapper, shrimps, serrano pepper, mango, grape tomatoes, red onion, wine vinegar, mustard seed, banana chips, lime juice, Orange juice, cilantro
Cooking the dish according to the recipe:
- Place the fish and shrimp in a large bowl. Pour in the lime and orange juice, stir, and let sit for 30 minutes. Then drain.
- Add to fish and shrimp smoked tomatoes, cilantro, onion, chili pepper, mango, salt and pepper and mix everything gently. Drizzle with olive oil and mix again.
Cold smoked grape tomatoes
Place a handful of hot coals in the bottom of the smoker. Sprinkle them with hickory chips. Place a tray of ice on the bottom grate. Place the smoking grate above it. When the smoker reaches 100°F (38°C), drizzle the tomatoes with canola oil, season with salt and pepper, and toss. Place them on the top grate, close the smoker, and smoke for 10 to 20 minutes, depending on how smoky you like them. - Transfer the ceviche to a serving platter or divide among individual plates. Drizzle with a little more olive oil and garnish. pickled onions, lemon zest and banana chips.
Pickled red onions
In a small saucepan, combine vinegar, sugar, mustard seeds, and 1 tablespoon of salt. Bring to a boil and simmer for 1 minute, until the salt and sugar are completely dissolved. Pour into a small bowl and let cool for 10 minutes. Then add the onion and stir. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
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