Shrimp Ceviche Recipe
Fresh fish is “cooked” by being marinated in a mixture of mango, lime juice, and chilies. the result is an appetizer with a wonderfully fresh flavor.
350g/12oz medium cooked
350g/12oz scallops, removed from their shells, with corals intact
2 tomatoes, about 175g/6oz
1 red onion, finely chopped
1 small mango
350g/12oz salmon fillet
1 fresh red chili
30ml/2 tbsp caster (superfine) sugar
2 pink grapefruit
salt and ground black pepper
lime slices, to garnish (optional)
1. Peel the prawns and place them in a large bowl. Cut the scallop meat into lcm/1/2in dice. Add it to the bowl.
2. Dice the tomatoes. Peel the mango and cut off a thick slice close to the flat side of the stone (pit). Repeat on the other side. Score the flesh with crisscross lines, then fold the slices inside out so the dice stand proud of the skin. Slice these off the skin and into a bowl.
3. Skin the salmon, if necessary, then cut it into small pieces. Slit the chili and scrape out and discard the seeds. Dice the flesh. Add the tomatoes, mango, salmon, chili, and onion to the shellfish in the bowl.
4. Squeeze 8 of the limes and add the juice to the bowl, with the sugar and seasoning. Stir, cover and leave the ceviche to marinate for 3 hours in the refrigerator.
5. Segment the grapefruit, oranges and remaining limes. Drain off as much excess lime juice as possible from the marinated fish and gently fold in the fruit segments. Season to taste and arrange on a platter. Garnish with lime slices, if you like. Serve immediately.
Take very special care in choosing the fish for this dish; it must be very fresh and served on the day it is prepared.