MTT_1107_SEAFOODANDCHURROS_THUMBNAIL1.jpg

Baja Shrimp and Rockfish Ceviche

Make this Tonight - "Coastal Seafood & Chocolatey Churros"

5
Prep Time
(Minutes)
1
Cook Time
(Minutes)

Ingredients

  • 1 lemon, cut in half
  • 1 tablespoon paprika
  • 3-4 sprigs of thyme
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • ½ pound medium shrimp, chopped into bite-size pieces
  • ½ pound rockfish, chopped into bite-size pieces
  • ½ cup Meyer lemon juice
  • ½ cup tangerine juice
  • ½ cup lime juice
  • ½ cup orange Juice
  • ¼ cup red onion, finely chopped ⅛ inch, + reserve peel and trimmings
  • ¼ cup Persian cucumber, finely chopped ⅛ inch
  • ¼ cup Roma tomato, seeded, finely chopped, ⅛ inch
  • ¼ cup jalapeno seeded, finely chopped, ⅛ inch
  • ¼ cup cilantro, finely chopped
  • ¼ cup bell peppers (red, green, and/or yellow), seeded, finely chopped, 1/8”
  • 2 tablespoons aji Amarillo chili paste
  • Kosher salt, to taste
  • ¼ cup avocado, chopped ⅛ inch
  • tortilla chips, for serving

Steps

  1. Add lemon, paprika, peel, and any trimmings from red onion, thyme, bay leaves, and black peppercorn to the pot with 6 cups of boiling water and let steep for 5 minutes.
  2. Blanch shrimp in boiling water for about 1 minute (until just changes color) and remove to an ice bath to shock.
  3. Drain and chop.
  4. Combine seafood and vegetables, add citrus juices, chili paste, and season with salt to taste.
  5. Let sit for 1 -2 hours - the fish will change color to white.
  6. Mix in avocado.
  7. Serve in a bowl with tortilla chips.