The traditional Peruvian dish of Ceviche is one of the most delicious ways to feed raw fish. If you have fresh a saltwater fish that you have no doubt in quality is excellent occasion to try very bright to taste and unforgettable Latin American dish in all its colors. Pickle fish on a few minutes in citrus juice, so under the influence of fruit acids, it will become softer and acquire a delicate pleasant aroma and taste. Then mix with smoked tomatoes, chili peppers, herbs, mango pulp and pickled onions. Drizzle with olive butter and serve with crispy banana chips. friends: 
Time: 1 hour. 30 min. Difficulty: medium Servings: 4 – 6 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Ceviche
- 0.5 kg fresh sea bass or pink pagra, skin remove, cut the fish in half lengthwise, then cut into small cubes
- 12 large boiled shrimps, peeled from shell, intestinal veins and cut in half
- 0.5 tbsp. freshly squeezed lime juice
- 0.5 tbsp. freshly squeezed orange juice
- 1/4 Art. finely chopped cilantro and some leaves for filing
- 1 – 2 pods of serrano pepper, chopped into small cubes
- 1 small ripe mango, peeled and pitted, cut in half and diced into small cubes
- 1 tbsp. l olive oil and a little to serve
- 1/4 Art. pickled red onion for serving, see recipe. below
- Lime zest for decoration
- Crispy Banana Chips for Serving
Cold smoked grape tomatoes
- 2 tbsp. grape tomatoes
- 1 tbsp. rapeseed oil
Pickled Red Onions
- 1.5 tbsp. red wine vinegar
- 2 tbsp. l Sahara
- 1 tsp mustard seed
- 1 small red onion, thinly sliced half rings
Recipes with similar ingredients: red snapper, shrimp, pepper serrano, mango, grape tomatoes, red onion, wine vinegar, mustard seed, banana chips, lime juice, orange juice, cilantro
Recipe preparation:
- Put the fish and shrimp in a large bowl. Pour lime and orange juice, mix and leave for 30 minutes. Then juice drain.
- Add smoked tomatoes, cilantro, onion to fish and shrimp, chili pepper, mango, salt and pepper and mix everything gently. Drizzle with olive oil and mix again.
Cold smoked grape tomatoes
Put a handful of hot coals at the bottom of the smokehouse. Sprinkle them with wood chips hickory. Place an ice tray on the lower wire rack. Over it install a smoking grate. When the smokehouse warms up to 38 ° C, pour the tomatoes with rapeseed oil, sprinkle with salt, pepper and mix. Put them on the top grill, close the smokehouse and smoke tomatoes for 10 to 20 minutes, depending on how much you like smoked.
- Transfer the ceviche to a serving dish or arrange portioned plates. Sprinkle a little more olive oils, garnish with pickled onions, lemon zest and banana chips.
Pickled Red Onions
In a small saucepan, mix vinegar, sugar, mustard seeds and 1 tbsp. l salt. Bring to a boil and cook for 1 minute, until salt and sugar completely dissolve. Pour into a small bowl and cool in for 10 minutes. Then add the onion and mix. Cover the bowl and refrigerate for at least 1 hour or a day.
