Ceviche Mixto Del Mar (Cubano)

Cuban Ceviche Recipe by Victor Pisapia (Gourmet Traveller Modern Salads). Served 6-8 as a starter.

• Ready In: 3 hrs
• Serves: 4-6

Ingredients

• Ingredients

• 2⁄3 lb large shrimp, peeled and cleaned
• 2⁄3 lb scallops, quartered
• 2⁄3 lb salmon, skinned and pin-boned
• 1  tomatoes, 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.