Peruvian-style ceviche

Well, I finally reached the end of the white seabass. I wanted to try something a little different with the last few pieces. I've seen a lot about Peruvian-style ceviche lately and I thought I'd give it a go. I had no idea that ceviche was such a big deal in Peru until I saw Tony Bourdain's No Reservations on that country. After hearing so much about it, I found Chef John Mitzewich's recipe for Peruvian-style ceviche on Food Wishes.

For my version of this ceviche I used white seabass, shrimp and scallops. I had about 2lbs of white seabass, and a pound each of 21-30 shrimp and large scallops.

From The Hollow Leg Diner - images

The white seabass was mostly from the tail ends of the fillets.

From The Hollow Leg Diner - images

The scallops were very good sized and extremely tasty

It took almost a full butt-load of limes to get enough juice to marinate all the seafood.

From The Hollow Leg Diner - images

Lupe and I did the laundry while the fish marinated. By the time we got all the clean clothes folded, the ceviche was almost ready to eat. It was drained and then I added the orange juice-olive oil dressing. I put a little Castillo Salsa Marisquera in with the citrus emulsion for some heat. I finished up by adding the cilantro, jalapeno, salt and pepper.

From The Hollow Leg Diner - images

We served the ceviche in some frosty cold little flan cups. Some crispy tostadas are used to scoop up the ceviche. Lupe went one step beyond and smeared a little guacamole on the tostada, added some ceviche and then splashed on some salsa marisquera. Soooooo good! The orange juice-olive oil emulsion really makes this ceviche. Lupe wasn't completely sold on the whole raw fish ceviche concept. She makes a killer ceviche, but uses cooked shrimp and crab meat. All it took was one spoonful of this ceviche and she was a believer. A big thank you goes to Chef John and Peru for this fantastic ceviche.

From The Hollow Leg Diner - images

Heading out in a couple hours to see if I can get some more WSB.