CEVICHE MIXTO
Seafood Ceviche
Notes: Preparation time: 20 min
Cooking time: 3 min
1 serving
INGREDIENTS:
½ spoon Salt
MSG
Red and Yellow "aji limo"
2 cubes ice
5 Lemons
Lettuce
Sweet potatoes
Onion
6 slices octopus (Without head)
½ cups Salt
6 rings Squids
0.26 lb Sole
4 King prawns
4 Shells
½ Onion
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PREPARATION:
In a large bowl, add the pieces of fish (2x2cms), slices of octopus (1 ½ cms), squids rings, the king prawns and shells. In a separate bowl, cut onion in slices and wash them. Mix all ingredients together and wash them again. Add salt, MSG, red and yellow aji limo (cut). Squeeze lemons, add the cubes of ice and mix everything. Serve it without the cubes of ice, in a dish garnishing with lettuce, sweet potatoes and corn.
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NOTES AND SECRETS:
To cook octopus, choose a small octopus (no larger than 2.2 pounds). To know is fresh, a sort of sticky substance around will cover it and its tentacles will be flexible not hard. The color should be from gray to bright burgundy. I recommend cutting the head underneath the eyes and discard that part since this meat is hard and with nerve. To take out the sticky substance rub with salt (about ½ cup) and rinse throughout with water. Spread the octopus on a cutting table and hammer with a wooden hammer. To avoid breaking the skin, cover with a soft cloth. Wash again and cook in 101.44 oz of water for 40 minutes. Remember that the octopus will loose 50% of its weight. Take the octopus out of the water and let it cool and keep it cool.
To cook squid: It should be large and radiant. The meat should be white and sort of stiff. To clean the squid requires patience and knowledge. You will have to take the head apart from the body. Then cut the head on top of the eyes and reserve, discard the rest. Peel the body (tube) and wash it inside and out with care. Cut the body in ring shapes of ½ inch, rinse and strain. Cook in 33.81 oz of boiling water for just 20 seconds, dry and put it in cold water with ice. Reserve.
To cook shrimp: The market has several types of shrimp, regular, wild and from farms. The farm shrimps are the ones that are large and best for recipes. You can buy the whole or just the tail. The best is to find it fresh and with tales of about 2 inches. Peel the shrimp, cut the top of the tale and take out the dark vain located there. Rinse. Cook in boiling water for 1 minute. Dry and put it in cold water with ice. Reserve
To cook the scallops: Scallops have a very concentrated sea flavor, which makes them irresistible. For Ceviche, we eat them raw. To do so, they need to be fresh. To best asses the freshness, it's best to buy them alive and with their coral (which need to have a bright red color). To take them out of the shell use a sharp knife and cut the darkest areas of the coral. The meat should be rigid and have a sort of a humid look.
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