Ceviche with shrimp and sea bass
This easy ceviche with shrimp with sea bass is fresh, full of flavour and will become a party hit! It’s loaded with seafood marinated (and ‘cooked’) in citrus juice, crisp vegetables, creamy avocado and fresh herbs.
SERVES
6
TO
8
Ingredients
- 1 pound (454 g) filet sea bass, skin and pin-bones removed
- 1 pound (454 g) 31-40 count small shrimp, peeled and deveined
- 2 jalapeños, finely minced
- 2 cups (470 ml) lime juice
- 1 cup (240 ml) orange juice
- 1 large red onion, finely diced
- 4 cloves garlic, minced
- Salt, to season
- 2 sweet potatoes
- 2 tablespoons (30 ml) olive oil
- Salt and pepper, to season
- 1 cup (240 ml) chopped cilantro
- 2 ripe avocados, cubes
- Corn tortillas, cut into wedges and toasted crisp, to garnish
Directions
- Dice sea bass into half-inch (one cm) cubes.
- In a large mixing bowl, combine fish, shrimp, jalapenos, lime juice, orange juice, onion, and garlic.
- Season with salt.
- Marinate for two hours.
- Preheat broiler to high heat.
- Peel and cut the sweet potato into half-inch (1.25 cm) cubes, transfer to a bowl and toss with olive oil, salt, and pepper.
- Spread onto a sheet pan and broil for six to eight minutes, until lightly charred and soft.
- Cool completely.
- When the Ceviche is ready, drain off the excess juice and gently combine it with the cilantro, sweet potato, and avocado (reserving a bit of each to garnish).
- Serve chilled, garnish with reserved cilantro, sweet potato, and avocado, as well as tortilla crisps alongside for dipping and eating. Enjoy!
