Ceviche Mixto Del Mar (Cubano)
Cuban Ceviche Recipe by Victor Pisapia (Gourmet Traveller Modern Salads). Served 6-8 as a starter.
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INGREDIENTS
NutritionIngredients
- 2⁄3
- 2⁄3
- 2⁄3
- 1
- 1
- 1⁄4
- 1jalapeno, seeded and finely chopped
- 1cup lime juice
- 2⁄3cup orange juice
- 1⁄2
- 1tablespoon powdered sugar
- 1
- popcorn, seasoned with chilli, cumin and salt
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DIRECTIONS
- 1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
- 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. Cover and refrigerate for 3 hours.
- 4. Drain seafood and discard marinate.
- 5. Add coriander, sugar and orange/grapefruit, season to taste.
- 6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
- Note: I used Moreton Bay bugs instead of the salmon.
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