Seafood Ceviche
Appetizers • Mexican
Description
It's challenging to pair wines with spicy dishes: a dry wine can leave a stony taste in your mouth, so Sarah chose a dessert wine. It shouldn't be liqueur-like; it's better to opt for one that has a slight acidity.
Ingredients
- King Prawns 2 pieces
- Smoked haddock fillet 0 oz
- Pompano fillet 0 oz
- Scallops 2 pieces
- Cucumbers ½ pieces
- Marinated cherries 4 pieces
- Spanish onions 1 piece
- Meyer Lemon Juice 5 fl oz
- Lime Juice 5 fl oz
- Sugar 0 oz
- Soy Sauce 0 fl oz
- Tom Kha paste 0 oz
- Garlic ½ cloves
- Ginger 0 oz
- Mild Chili Spice 0 oz
- Radish to taste
- Cilantro to taste
- Romaine lettuce to taste
- Basil to taste
Step-by-Step Guide
Step 1
Drop the shrimp (peeled and deveined) into boiling salted water for ten seconds, then cut them in half. Cut the tuna and salmon into large cubes, and slice each scallop into four pieces.
Step 2
Cut the cherry tomatoes in half, slice the cucumber into thin rounds, and julienne the red onion.
Step 3
Prepare the dressing: mix the citrus juices with sugar, soy sauce, tom yum paste, garlic, ginger, and chili pepper. Blend everything until smooth. For two servings of ceviche, you will need 120 grams of dressing. This amount of dressing will be enough for about five servings and can be stored in the refrigerator for up to two days.
Step 4
Combine the seafood mix with the dressing and refrigerate for 8 minutes. Serve in chilled plates, garnished with thinly sliced radishes and herbs.
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