Miguel's Ceviche
- Total Time
- 25 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 8jumbo shrimp, shelled, deveined and cut into ½-inch chunks
- 6ounces grouper fillet, cut into ½-inch chunks
- 1tablespoon peeled, minced ginger
- 1teaspoon peeled, minced garlic
- 1teaspoon salt, plus more to taste
- 2lemons
- 2limes
- 2ears corn, shucked
- 12mussels, scrubbed
- 12clams, shucked, juice reserved
- 12oysters, shucked, juice reserved
- Leaves from 1 bunch cilantro, chopped
- 3tablespoons minced red onion
- 1tablespoon minced celery
Nutritional analysis per serving (4 servings)
315 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 38 grams protein; 990 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small, nonreactive bowl, combine the shrimp, grouper, ginger, garlic and 1 teaspoon of salt. Add the juice of 1 lemon and the juice of 1 lime. Toss to coat. Cover and refrigerate for 1 hour.
- Step 2
Meanwhile, bring a large pot of salted water to a boil. Add corn and boil for 5 minutes. Cool in a bowl of cold water. Remove, pat dry and use a large knife to cut the kernels from the cob. Discard the cobs and refrigerate the kernels.
- Step 3
Place a cup of water in a large saucepan and bring to a boil. Add the mussels, cover the pan and steam until the mussels just open, 2 to 3 minutes. Drain immediately and set aside. When cool enough to handle, remove the mussel meat and refrigerate, discarding the shells and any unopened mussels.
- Step 4
Drain excess liquid from the shrimp and grouper and transfer to a large bowl. Add the corn, mussels, clams and oysters with their juice, cilantro, onion and celery. Add juice of the remaining lime and lemon and toss. Season with salt to taste. Divide the mixture among 4 small plates or martini glasses and serve.
Private Notes
Comments
This recipe is a great basic ceviche that has some interesting ingredients like the corn. I added more cilantro, diced cucumber, more lemon and lime and a touch of soy sauce as I learned from local Baja chefs in Cabo San Lucas. Absolutely delicious. I also made it with shrimp only which didn't diminish the flavour...I just couldn't get my daughter to eat it with scallops or mussels or anything but shrimp.