Total Time:4 1/2 hours, 25 minutes active
Ceviche is a classic Peruvian dish in which fish and seafood are “cooked” by immersing them in acidic citrus juices. Because it is not heated, ask your fishmonger to make sure your fish is safe to eat raw. Ceviche is not recommended for anyone during pregnancy or with compromised immune systems.
- 8 ounces uncooked, medium, frozen shrimp (31-40 ct.), thawed
- 8 ounces sushi-grade rockfish, halibut, snapper, bass or other ocean white fish
- 1/2 cup fresh lime juice
- 3 large ruby grapefruits
- 1 large seedless orange
- 1 large jalapeño, seeded and minced
- 1 teaspoon ginger, minced
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, sliced
- 1/2 teaspoon salt
- 1/2 cup cilantro
- Place the frozen shrimp in a colander and put it in the sink, under cold running water. Once thawed, drop in boiling water for 1 minute, then drain and rinse with cold water. Peel and devein the shrimp and remove the tails, then cut into ½-inch pieces and place in a storage tub.
- Cut the white fish into ½-inch cubes and add to the shrimp. Add lime juice and toss to mix. Juice one of the grapefruits and stir into the mixture. Cover and refrigerate, stirring occasionally for 4 hours.
- The fish and shrimp should turn white and appear cooked. If it still appears raw, stir again and chill for another hour. You should be able to break open a cube of fish and it will look opaque all the way through. Drain off extra juices and discard.
- Using a sharp chef's knife, cut away the pith and peel from the remaining grapefruits and orange, cutting away the flesh from the membranes to make segments. Slice each segment into ½-inch pieces, and transfer to a bowl, along with any juices you can squeeze out of the remaining membranes. Add the jalapeño and ginger and mix, then add the fish and stir into the grapefruit mixture.
- Just before serving, warm the olive oil in a small saute pan over medium heat. Add the sliced garlic and stir until fragrant and starting to brown at the edges. Remove from heat and let cool for a few seconds, then drizzle over the ceviche. Add salt and cilantro, mix and serve.
Ceviche makes a great main dish or starter. Serve with crunchy corn tortilla chips or on toasted bread or crackers.
200 calories, 7 g. fat, 85 mg. cholesterol, 530 mg. sodium, 19 g. carbohydrate, 2 g. fiber, 18 g. protein