Ceviche Mixto Del Mar Cubano Recipes

Steps:

• 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.

Steps:

• For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
• Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out.
• Mix the mojo ingredients, then let sit for 30 minutes.

Steps:

• The night before or a few hours before boil shrimp, sweet potato and corn on separate containers. Refrigerate.
• If you cannot find aji limo chilies then habanero peppers will do fine.
• You can add an assortment of cooked seafood on this recipe, this is a shrimp and fish ceviche.
• Cut fish filets into small cubes.
• Use the tip of the aji chili to rub the bottom of the glass or plastic bowl you wil be using.
• Thinly dice aji chili.
• In glass bowl, add fish, 6 ice cubes, and lime juice. Salt to taste. Stir.
• Let fish cook in lemon juice for about 15 minutes and remove ice cubes,.
• Add aji peppers to taste, add shrimp, stir.
• Chop up cilantro leaves and incorporate, stir.
• Add sliced red onions, refrigerate for about 15 more minutes.
• Serve accompanied with corn and sweet potato. (optional).

Steps:

• In a large skillet, heat the oil over medium heat; add the peppers, onions, and garlic; saute them until they are tender and just starting to brown, 5-8 minutes.
• Stir in the tomatoes with their liquid and the cumin and bring the mixture to a low boil.
• Place the fish on top of the mixture, sprinkle it with the lime juice, and season it with salt and pepper.
• Cover, reducing the heat enough to keep the sauce simmering, and cook it for 15 minutes, until the fish is opaque and flakes very easily.
• Pull the fish apart into chunks and serve, using a slotted spoon, so the tacos don't get too drippy.
• Serve fish in taco shells, with your favorite taco add-ins such as guacamole, shredded Cheddar, sour cream, chopped lettuce, etc.