Ceviche de Mariscos

Introduction

Ceviche de Mariscos is a vibrant and refreshing dish hailing from coastal regions of Latin America, particularly Peru where it’s considered a national dish. This seafood ceviche stands out due to its use of fresh seafood and tangy citrus marinade, a preparation that dates back to the ancient Moche civilization that once thrived on the Peruvian coast. Traditionally consumed as a midday meal to take advantage of the morning's fresh seafood catch, ceviche has become a popular dish globally, known for its unique combination of flavors and textures.

Ingredients

• Shrimp: 1 pound, peeled and deveined
• Scallops: 1/2 pound
• Squid: 1/2 pound, cleaned
• Lime Juice: from 8 fresh limes
• Lemon Juice: from 2 lemons
• Red Onion: 1 large, thinly sliced
• Cilantro: 1/2 cup, chopped
• Jalapeño: 1, seeded and minced
• Garlic: 2 cloves, minced
• Salt: 1 teaspoon
• Pepper: 1/2 teaspoon
• Avocado: 1 large, diced
• Tomato: 2, diced
• Tortilla Chips for serving

Preparation

Step 1: Prepare the Seafood

Begin by cleaning and preparing your shrimp, scallops, and squid. Ensure the shrimp is peeled and deveined, the scallops are rinsed, and the squid is cleaned and sliced into rings. Set the seafood aside on a clean plate.

Step 2: Marinate the Seafood

In a large bowl, combine the lime juice and lemon juice. Add the prepared shrimp, scallops, and squid to the bowl, ensuring they are completely submerged. Let the seafood marinate in the fridge for at least 2 hours. This marinating process uses the acidity of the citrus to denature the proteins in the seafood, effectively cooking it without heat.

Step 3: Prepare the Vegetables

While your seafood is marinating, prepare your vegetables. Thinly slice the red onion and place it in a bowl of cold water. This will help to mellow the flavor of the onions. Chop the cilantro and dice the tomatoes, setting them aside for later use.

Step 4: Mix the Ceviche

After the seafood has marinated for 2 hours, drain it, and keep a little bit of the marinade, known as 'leche de tigre', which can be used as a sauce or dressing. Combine the marinated seafood with the drained and rinsed red onion, chopped cilantro, diced tomato, minced jalapeño, and minced garlic. Stir gently to combine, then season with salt and pepper to taste.

Step 5: Final Touches

Gently fold in the diced avocado into the ceviche mixture. Take care to do this gently to avoid mashing the avocado. Adjust the seasoning if necessary.

Enjoying Your Ceviche

Serve your Ceviche de Mariscos cold with a side of tortilla chips for added texture. Alternatively, you can serve it on a bed of lettuce or alongside boiled corn and sweet potatoes, a traditional pairing in Peru. For those who enjoy a bit of heat, additional jalapeños or a dash of hot sauce can be added.

Due to the freshness of the ingredients, it's best to consume ceviche the same day it is prepared. Pair it with a crisp, chilled white wine or a light beer to enhance the dining experience.

Tips and Tricks

• Always use the freshest seafood available to you.
• Adjust the spice level to your preference by increasing or decreasing the amount of jalapeño.
• Ensure proper balance by tasting the ceviche as you assemble it, adjusting seasoning and acidity as needed.
• Use a sharp knife for slicing the seafood to ensure clean cuts without tearing the flesh.
• Consider using a cooking timer when marinating to ensure perfect timing.

We hope you enjoy making and eating this delightful Ceviche de Mariscos and that it brings a taste of the sea to your table. Remember to prepare all ingredients with love and care, as this traditional dish not only feeds the body but also the spirit.