ceviche mixto del mar

More raw food!

I adore raw fish, and raw beef for that matter, but fish is much easier to prepare at home.

This time I tried out a Cubanesque recipe for ceviche mixto and was more than pleased with the results.

To be honest, I’m not sure whether this recipe is Cuban or not, but the recipe book said it was so I’m sticking to it!

Ceviche is said to have originated in Peru and spread quickly throughout Latin America. It’s easy to see why: crisp, clean flavours and fresh fish, what more could you ask for?

Apparently Cubans like to add allspice and habenero chillies to their ceviche, but since habeneros are impossible to find fresh in Australia, a jalapeno was listed instead.

This recipe also brought in a touch of sweetness in the form of mango and called for a garnish of spiced popcorn. I was too lazy and omitted the popcorn, but apparently this is a common ceviche garnish in some countries.

Strange but true.

Ceviche Mixto del Mar (Cubano)
Recipe by Victor Pisapia (Gourmet Traveller Modern Salads). Served 6-8 as a starter.
Ingredients:
300g small green prawns, peeled and cleaned
300g scallops, halved or quartered depending on size
300g salmon fillet, skinned and pin-boned
1 tomato, chopped
1 mango, peeled and cubed
¼ red onion, chopped
1 jalapeño chilli, seeded and finely chopped
250ml lime juice (1 cup)
150ml orange juice
½ cup loosely packed coriander leaves, chopped
1 tablespoons caster sugar
1 large orange or pink grapefruit, peeled and segmented
Popcorn, seasoned with chilli, cumin and salt
Method:
1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices.
3. Cover and refrigerate for 3 hours.
4. Drain seafood and discard marinate.
5. Add coriander, sugar and orange/grapefruit, season to taste.
6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
Note: I used Moreton Bay bugs instead of the salmon.

This week I’m again using my favourite herb, coriander. I can’t believe how much I’ve adopted this herb after such violent reactions against it during my youth.

Ahhhh, the joys of an adaptive palate!

This Easter WHB is being hosted by the lovely Anh from Food Lover’s Journey. Be sure to check up her recap, as well as the wonderful Vietnamese recipes she has on her blog.


Tags: morsels and musings food blog food and drink australia recipes weekend herb blogging whb entrée starter ceviche mixto del mar ceviche mixto ceviche chilli prawns tomatoes mango seafood seafood recipes scallops salmon cuban recipes cuban food cuban cuisine cuba