Quick and Healthy Seafood Recipe: A Fresh, Delicious Ceviche

Still, Martinez insisted that he learned as much as he taught from the staff. For example, creating this recipe-her first Slow Food Fast contribution-she received valuable guidance from the chef of a team from Peru, where Ceviche is a beloved dish. The shrimp and white fish base is dotted with cilantro, mango, tomatoes, jalapenos, cucumbers and onions and “cooked” with marinated salt, lime juice and olive oil to tighten the fish flavor. Sliced ​​avocado garnish adds just the right amount of rich counterpoint. Use refreshing corn tostada or, if necessary, tortilla chips to scoop up bright and refreshing ceviche.

When combined with other ingredients, the fish will harden within minutes. In this case, if the fish stays in lime juice and salt for a long time, overcooking will occur. “It’s best to consume in about 20 minutes,” said the chef. She also advised that with a very simple recipe, you should use the best fresh seafood you can find on a budget. The recipe works with lean white fish such as bass, haddock, scallops and even squid. Dress the ceviche like a salad, mix, taste and adjust as needed. “There is no one way,” Martinez said of the flavor balance. “It depends on each person.”

—Kitty Greenwald is a chef, food writer and co-author of “Slow Fires” (Clarkson Potter).

To find out and search for all recipes, check out the WSJ recipes page.

The shrimp and white fish base is dotted with cilantro, mango, tomatoes, jalapenos, cucumbers and onions and “cooked” with marinated salt, lime juice and olive oil to tighten the fish flavor.

Food styling by JENNY HUANG and TYNA HOANG of The Wall Street Journal, prop styling by BETH PAKRADOONI

material

• ½ pound of rock shrimp or other fresh shrimp, peeled, chopped and cut into bite-sized pieces
• Cut ½ pound of fresh white fish such as bass, haddock, squid and scallops into bite-sized pieces.
• 1 medium tomato, chopped
• 1 small chopped yellow onion
• 1 mango, preferably haiti, chopped
• ⅓ Fresh chopped coriander cup
• 1½ jalapenos, stems, seeds, minced meat
• 1 Persian cucumber, chopped
• Kosher salt
• 2 lime juice, and more if needed
• ¼ cup of olive oil, plus seasonal
• Two ripe avocados sliced ​​vertically on the crescent moon
• For corn starda or tortilla chips, serving

direction

1. In a medium bowl, add shrimp, fish, tomatoes, onions, mangoes, coriander, jalapenos and cucumbers and mix well. Add salt, lime juice and oil from the knob and stir. Let’s sit for 5-10 minutes until the fish becomes opaque. If necessary, add salt, lime juice and oil to taste.
2. Decorate the ceviche with sliced ​​avocado. Serve immediately with corn starda or tortilla chips.

-Adopted from Christina Martinez