Fishing for Ceviche

Cebiche's ABC

Shrimp Ceviche by Dominic Martinez

Makes 1-2 portions.

4 ounces orange juice
4 ounces lime juice
6 to 8 16/20 shrimp, peeled and deveined
2 pinches cumin, toasted
Half of an avocado, medium dice
3 tablespoons cucumber, deseeded, medium dice
1 tablespoons red bell pepper, deseeded, medium dice
1 teaspoon jalapeno with seeds, minced
2 tablespoons extra virgin olive oil
Salt to taste

Mix all ingredients, and enjoy!

View article: Who Will Be Ceviche King of NYC?

Corvina Ceviche by Eric Ramirez

Makes 1 portion.

2 teaspoons garlic
1 tablespoon white onion
1 tablespoon celery
Pinch of ginger
6.5 ounces lime Juice
4 cilantro stems
Pinch of habanero or thai chile
1 ounce white fish
2.5 ounces ice
6.5 ounces fumet
Salt to taste

Mix all the ingredients lightly in the blender. Once everything comes together strain through a fine strainer. Reserve juices and refrigerate. This is the leche de tigre for the ceviche. 

4 ounces golden corvina or wild striped bass
2 ounces leche de tigre (see above)
1/2 ounce red onion
Pinch chopped cilantro
1/2 ounce sweet potato, medium dice
Pinch finely chopped habanero chile

Cut corvina into ½ inch cubes and refrigerate. You can use the scraps for leche de tigre, above. Prepare leche de tigre (see above) and refrigerate until ready to use. Thinly shave red onion and submerge in ice cold water for 30 seconds. This will make the red onion nice and crisp and will take some of the bite off. Drain red onion and place in a bowl with paper towel. Take a small to medium sized sweet potato and bake on a bed of salt at 350F until tender. Let the sweet potato cool and then cut into medium sized cubes. Take 1 habanero and split and half. Take seeds and veins out. (Make sure to use gloves when handling.) Cut habanero into thin strips. Then turn habanero clockwise ¼ of the way and cut into a very small dice. Take 1 gram of cleaned cilantro leaves and chop with a very sharp knife to avoid bruising. All ingredients, when done, should be placed in small containers in an orderly fashion and refrigerated.

The ceviche that you’re about to prepare must be very cold. Take 4 ounces of the cubed corvina and place into a stainless steel bowl that is set on ice. Lightly season the corvina with salt and a squeeze of fresh lime. Add habanero, cilantro and shaved red onions. Mix once or twice. Then add leche de tigre and mix again. Adjust seasoning with salt. Take a bowl that has been refrigerated and serve the corvina along with the juices. Garnish with cubed sweet potatoes. 

View article: Who Will Be Ceviche King of NYC?

Salmon Anticuchos by Miguel Aguilar

Makes 4 portions.

1 pound fresh salmon fillet
1 tabelspoon capers
1 teaspoon chopped cilantro
4 tablespoon mayonnaise
2 tablespoon huacatay paste
5 large limes, juiced
1 teaspoon yellow aji paste
2 teaspoon soy sauce
White Peruvian corn, shelled
Salt and pepper to taste
8 Bamboo skewers
2 teaspoons olive oil 

Cut salmon into 1-inch cubes and thread 4 pieces of salmon onto each skewer. There should be enough for 8 kebabs, or 4 portions. Season with salt and pepper.

In a large bowl combine lime juice, mayonnaise, soy sauce, capers, yellow aji paste, huacatay paste and chopped cilantro. Mix until ingredients are well incorporated into a silky sauce.

Heat oil in a large nonstick skillet on medium-high heat and cook skewers for 30 seconds on each side. Remove from heat and place on a large platter.

Pour sauce over the kebabs and serve with shelled corn sprinkled on top.

View article: Who Will Be Ceviche King of NYC?

Red Snapper Ceviche by Alex Ureña

Makes 6 portions.

4 cups carrot juice 
3 cups orange juice 
2 ounces sliced ginger, peeled
2 habanero peppers
1 stalk lemongrass, chopped 

Combine everything in a pot, and allow to boil for 5 to 8 minutes. Puree in a blender, strain and allow to cool. 

1.5 pounds red snapper filet, without skin, thinly sliced 
1.5 cups lime juice 
¼ cup olive oil 
1 cup red onion, thinly sliced 
1 cup scallion, thinly sliced 
1 cup carrot, julienned and blanched
1/2 bunch cilantro, chopped 
2 grapefruits, segmented 

Mix together the oil and lime juice. Add the snapper. Add the vegetables, fruit and carrot sauce. Plate the mixture in deep bowl or martini glass.

View article: Who Will Be Ceviche King of NYC? 

Atun Ceviche by Julian Medina

Makes 3 portions.

1 cup orange juice
¼ cup rice vinegar
¼ cup light soy sauce
1 tablespoon sambal olek or Thai chile-garlic sauce
¼ cup yuzu juice
¼ cup lime juice

1 pound sushi quality Yellowfin tuna, diced
3 tablespoons Vidalia onion, thinly sliced
5 teaspoons radish, julienned
5 tablespoons watermelon, ¼ diced
2 tablespoons chives, chopped
Kosher salt to taste

In a medium bowl combine the orange juice, rice vinegar, soy sauce, chile sauce, yes juice and lime juice, and whisk vigorously until a well incorporated sauce forms.

In another bowl combine together the tuna, onion, radish and watermelon; hand toss until the ingredients are mixed together well.

Pour the sauce over the ceviche. Be careful not to drown the salad. To better incorporate the vinaigrette, mix the ceviche by hand.

Place ¼ of the salad per plate; sprinkle the chives on top for garnish.

View article: Who Will Be Ceviche King of NYC?