Mixed Ceviche
Ingredients
- 400 gAtlantic cod (in 2cm cubes)
- 200 gShrimp (peeled)
- 200 gLoligo vulgaris (in rings)
- 250 mlLime juice
- 1 pcRed onion (finely sliced)
- 1 pcHot chili pepper (finely minced)
- 1 pcFresh cilantro (chopped)
- 2 pcSweet potato (boiled and sliced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gChulpe Corn (toasted in a pan)
- 15 gFresh ginger (finely grated)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Does not store as the acidity continues to cook the flesh.
