💛 A quick favor, if you've got a second.
We're really happy that you chose to read one of our stories and sincerely hope you'll stick around to read more. We took our paywall down — for now — but that won't last forever, and when the gate goes back up, we'd love for you to already be on the inside.
It's free. So please enter your email here and don't forget to like and follow us on all of your favorite Social Media platforms!
This vibrant tropical ceviche recipe combines precooked shrimp and fresh white fish with bright citrus and exotic fruit flavors. The dish requires half a pound each of peeled, deveined shrimp sized 16/20 or 21/25 per pound and fresh white fish such as snapper or fluke that has been properly blast frozen, then defrosted and sliced thin.
Begin by cutting both the shrimp and fish into half-inch pieces and placing them in a nonreactive bowl nested in a larger bowl filled with ice water to maintain proper temperature. Combine the seafood with one teaspoon of kosher salt, one teaspoon of freshly microplaned ginger, small-diced celery, minced scotch bonnet or habanero pepper adjusted to desired heat level, minced garlic, thinly julienned red onion, and small-diced unripened mango.
Allow the fish mixture to rest briefly before adding the juice of two fresh limes and half a cup of passion fruit juice, which creates the characteristic curing effect. Taste and adjust seasoning as needed, then stir in chopped cilantro and serve immediately while thoroughly chilled, optionally topped with popcorn for textural contrast.
More Stories
How 1960s Cuisine Blended Convenience with International Flavors
Elegant Tuna Crudo Combines Raw Fish With Citrus and Heat
South Florida Restaurants and Establishments Earn Perfect Food Safety Inspection Scores