Acapulco style Seafood Ceviche
Tomato-cucumber salad-
1 CUP- English cucumber (peeled, seeded, diced)
1 CUP- Roma tomato (peeled, seeded, diced)
2 TBS- Fresno chili (seeded/membrane removed)
2 TBS- green jalapeno (seeded/membrane removed)
½ CUP- scallions (finely minced)
¼ CUP- Italian parsley leaves
¼ CUP-- cilantro leaves
TT- salt and pepper
Place the vegetables, herbs and garnish in a bowl and mix well together and reserve refrigerated until needed.
Chili-lime vinaigrette
8 OZ- fresh lime juice
1 OZ- Aleppo chili
¼ OZ- cayenne pepper
TT- salt and pepper
1 QT- Blended oil
Place the lemon juice in a bowl and dilute the seasoning, whisk in the oil and refrigerate until needed and shake well before each use.
White fish-
1 LBS- fresh white fish (sea bass, red snapper, halibut)
1 CUP- lime juice
TT- salt
Dice the fish into ½' cubes and place in a 2'inch deep container and add the lime juice, oil and salt. Reserve covered and refrigerated for 4 to 6 hours.
Poached shrimp-
3 LBS- Mexican white shrimp (U 16/20-shell on)
2 Gallon- salted water
Simmer the water and cook the shrimp for 3 to 4 minutes and remove from the water and plunge into an ice bath, chill thoroughly and drain, transferring them to a container. Remove from tails from the shell and make a shallow vertically incision from top to tail, discarding the central track, rinse under cold water, dry and reserve refrigerated until needed.
Preparing the ceviche-
Drain the fish and discard the juices. Place the fish in a chilled bowl and add the shrimp (cut in four big pieces). Add the vegetables and adjust seasoning, then dress with vinaigrette.
For the garnish-
8 EA- spears of romaine lettuce (3" long)
1 EACH- ripe avocado
4 EA- lime wedges
Serve chilled Ceviche garnished with spears of romaine lettuce, sliced avocado and wedges of lime.