Mixed South Pacific Ceviche

Autor: Inacap

INGREDIENTES

• ½ kg (1 lb 2 oz) fresh sea bass or other white fish
• 2 kg (4 lbs 6 oz) fresh clams in shells
• 1 kg (2 lbs 3 oz) razor clams in shells
• 3 “piure” (pyura chilensis) or other seafood, shelled and cleaned
• ¼ cup red seaweed
• ¾ cup shrimp
• 18 mussels, steamed and shelled
• ½ white onion, sliced lengthwise
• 1 tbsp green bell pepper, cut into strips
• 1 tbsp celery, cut into strips, sea salt to taste
• 4 lemons, juiced and strained
• ½ cup fresh cilantro leaves
• 1 tsp green chili, cut in strips

INSTRUCCIONES

• Step 1 – Wash and chop the fish in 1½ cm (2/3 in) cubes and refrigerate.
• Step 2 – Wash, open, shell and clean the clams, reserving their juice.
• Step 3 – Wash, open, shell and clean the razor clams. Tenderize shellfish and blanch in boiling water. Cool and set aside.
• Step 4 – Chop seaweed and piure. Refrigerate.
• Step 5 – Place all seafood, onion, bell pepper and celery in a bowl. Season to taste with salt, lemon juice, the reserved clam juice and a little mussel juice.
• Step 6 – Add chopped cilantro and green chili. Mix well and serve very cold.