Mixed Ceviche

Firm fish flesh turning opaque under acidity, pearly shrimp, and tender squid. The sharp scent of lime and the heat of chili awaken the senses.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 288
• Protein: 38 g
• Carbs: 26 g
• Fat: 2 g

Ingredients

• 400 g Atlantic cod ( in 2cm cubes )
• 200 g Shrimp ( peeled )
• 200 g Loligo vulgaris ( in rings )
• 250 ml Lime juice
• 1 piece Red onion ( finely sliced )
• 1 piece Hot chili pepper ( finely minced )
• 1 piece Fresh cilantro ( chopped )
• 2 piece Sweet potato ( boiled and sliced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Chulpe Corn ( toasted in a pan )
• 15 g Fresh ginger ( finely grated )

Instructions

1. Preparation of sides

   Plunge the sweet potatoes into boiling salted water. Cook until a knife blade enters without resistance. Let cool, peel, and cut into thick slices. Meanwhile, brown the chulpe corn in a pan with a drizzle of oil until it is very crunchy.

2. Cutting the seafood

   Cut the cod into 2 cm cubes. Clean the squid and cut into thin rings. Keep the shrimp whole if they are small. Everything must stay very cold.

3. Chopping aromatics

   Slice the red onion into translucent feathers. Finely chop the chili after removing the seeds. Finely grate the fresh ginger. Chop the fresh cilantro, including the stems for flavor.

4. The marinade (Leche de Tigre)

   In a mixing bowl, combine the fish, shrimp, squid, onion, chili, and grated ginger. Pour in the lime juice. Salt generously with grey sea salt. The liquid must cover the flesh.

5. Resting and plating

   Let marinate for 10 minutes in the fridge: the fish flesh turns from translucent to opaque white. Add the cilantro at the last moment. Serve with the sweet potato slices and the chulpe corn to balance the acidity.

Chef's tips

• The fish must be absolutely fresh, its flesh bright and odorless.
• Do not marinate for more than 15 minutes, otherwise the acid overcooks the fish and it becomes grainy.
• Use a very cold bowl, ideally placed on a bed of ice during preparation.

Storage

Consume immediately. Does not store as the acidity continues to cook the flesh.