Ceviche of Shrimp and Sea Bass



INGREDIENTS:

1 pound Shrimp (16/20 per pound),
peeled and cleaned

2 pounds meaty white fish, such as Sea bass,
boned, and cut into large dice

1 red Onion, minced

1 piece Ginger, peeled, minced

1 clove Garlic, minced

1/4 Habañero or Scotch bonnet Pepper,
minced (no seeds or ribs)

1 Celery rib, minced

Salt and Black Pepper

5 Lemons, juiced

5 Limes, juiced

1 bunch Cilantro, chopped

2 ears of Corn, grilled with husk on

DIRECTIONS:

1. Boil salted water. Have ice water ready on the side.
Poach shrimp for just 30 seconds and cool in ice water
and drain.

2. Combine with fish and toss with onion, ginger, garlic,
hot pepper, celery, salt, and black pepper. Allow to cool
in the refrigerator at least 30 minutes and up to 2 hours.

3. Add lemon and lime juices and refrigerate 1 additional
hour. Finish with cilantro and corn, check seasoning.

Serves 8-12



Ceviche of Shrimp and Sea Bass