Shrimp and Mahi Mahi Citrus Ceviche

Name: Shrimp and Mahi Mahi Citrus Ceviche
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 946 milliliters canola oil, for frying; 0 teaspoons cayenne pepper; 6 ribs celery; 3 6-inchs 6-inch corn tortillas, sliced into strips; 2 Tbsps finely chopped fresh cilantro; 2 teaspoons ground cumin; 1 Juice of orange; 4 servings Kosher salt; 1 lime, cut into wedges; 59 milliliters lime juice; 340 grams boneless, skinless mahi mahi fillets (or other firm white fish); 4 servings Freshly cracked black pepper; 340 grams shrimp, shelled, deveined, halved and diced

Shrimp and Mahi Mahi Citrus Ceviche might be just the South American recipe you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 427 calories, 35g of protein, and 25g of fat per serving. This recipe serves 4. It works well as a main course. Head to the store and pick up juice of orange, lime, kosher salt, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Watch how to make this recipe.

Place the shrimp into a pot of salted water.

Ingredients you will need

Shrimp

Water

Equipment you will use

Pot

Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes.

Drain before adding to the rest of the ceviche.

Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.

Ingredients you will need

Mahi Mahi

Equipment you will use

Bowl

Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside.

Ingredients you will need

Orange Juice

Lime Juice

Celery

Equipment you will use

Food Processor

Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper.

Ingredients you will need

Salt And Pepper

Ground Cayenne Pepper

Celery

Cumin

Fish

Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.

Ingredients you will need

Cilantro

Shrimp

Fish

For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F.

Ingredients you will need

Tortilla Strips

Cooking Oil

Equipment you will use

Pot

Add the tortilla strips and fry until golden brown, 3 to 4 minutes.

Ingredients you will need

Tortilla Strips

Remove to towel-lined dish and drain. Season with salt.

Ingredients you will need

Salt

To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.

Ingredients you will need

Tortilla Strips

Lime Wedge

Equipment you will use

Bowl

Equipment

Pot

Bowl

Food Processor

Ingredients

Servings:

946milliliters

canola oil, for frying 0teaspoons

cayenne pepper 6ribs

celery 36-inchs

6-inch corn tortillas, sliced into strips 2Tbsps

finely chopped fresh cilantro 2teaspoons

ground cumin 1

Juice of orange 4servings

Kosher salt 1

lime, cut into wedges 59milliliters

lime juice 340grams

boneless, skinless mahi mahi fillets (or other firm white fish)4servings

Freshly cracked black pepper 340grams

shrimp, shelled, deveined, halved and diced

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.