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The Dining Studio Seafood Ceviche
SUBMITTED BY: Chef Philip Dorwart
4 oz Fresh Gulf Shrimp-diced about ½ in pieces (medium dice)
4 oz snapper or other very fresh ocean fish-medium dice
4 oz cooked lobster meat or calamari or octopus-medium dice
4 Roma tomatoes-seeded and diced small
2 shallots-diced small
½ cup or more fresh cilantro-chopped
1 orange juiced
1 fresh hot chili, minced-whatever type you like and as much as you like!
1 avocado for garnish
Sea salt & pepper to taste
Combine all ingredients in a bowl except the shallot, lobster, cilantro and chili.
Let the mix stand for about 8 hours refrigerated (overnight is fine) or until the shrimp and fish are opaque and have the look and feel of being cooked.
Add the remaining ingredients and season with salt and pepper and chili, let stand one more hour and check salt again.
Strain the mixture from the liquid and reserve some of the liquid to add later if needed.
Serve with or on chips and a sliver of avocado.
Makes enough appetizers for 8.
Ceviche uses acidulation to cook the seafood. It is important to use very fresh seafood when making this as the seafood flavor becomes heightened because of the high acid content. If you can get fresh gulf shrimp they are the best as they are not farm raised and have a fantastic wild shrimp flavor. This is very refreshing and cooling for the summer and evokes spring and summer or vacations in the dead of winter. Ceviche is also very versatile, we like adding green lucques (olives) to ours and also steaming and chilling potatoes and dicing them and adding them in. You can also put a scoop of ceviche on a salad for an entrée.