Culture

Ceviche Del Pacifico

Antelmo Ambrosio|

Ceviche Del Pacifico
4 (1 ratings)
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What's the secret to this delicious ceviche recipe? In a word: tequila. Shrimp and dorade marinate in the refrigerator for a few hours in a mixture of lime juice and tequila while calamari and mussels steam in white wine, adding an interesting twist to traditional ceviche with a cooked component.
Servings
5
Ingredients
  • 1 pound baby shrimp, chopped
  • 1 pound dorade or other white fish, diced
  • 1 1/2 cup lime juice
  • 2 tablespoon tequila blanco
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1/2 pound calamari rings
  • 2 cloves garlic, chopped
  • 1 pound mussels on the shell
  • 1 cup white wine
  • salt and pepper, to taste
  • 1/4 cup orange juice
  • 3 mixed bell peppers, diced
  • 1 red onion, diced
  • 1/2 cup diced mango
  • 2 jalapeños, chopped
  • 1 ripe avocado, diced
  • 1/4 cup chopped cilantro
Directions
  1. In a large bowl, combine the shrimp, dorade, 1 ¼ cups of the lime juice, tequila, and cumin. Toss gently and place in the refrigerator for 3 hours.
  2. Heat the olive oil in a sauté pan over medium heat. Add the calamari and chopped garlic and cook for 2 minutes. Add the mussels and white wine, season with salt and pepper, to taste, and cover the pan so it steams. Cook until the mussels open. Remove the mussels from the shells, drain off any liquid, and place the mixture in the refrigerator to cool.
  3. To finish, remove the shrimp and fish from the marinade and place in a medium-sized mixing bowl. Add the mussels and calamari along with the rest of the ingredients. Add the remaining lime juice and season with salt and pepper, to taste.
 
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