Fish and Shellfish Ceviche

Metric version of recipe

Yields 8 portions

Ingredient Amount
Sweet potatoes, medium 3 ea.
Corn, medium ears 2 ea.
Shrimp, peeled and deveined, (21 to 25 count) 8 oz.
Sea scallops, colossal, cut into thirds 8 oz.
Flounder or sole fillets, cut into 1-inch cubes 2 lbs.
Lime juice 1 ½ cups
Red ají chilies, finely chopped 4 ea.
Red onions, diced 2 cups
Salt as needed
Cilantro, chopped 3 Tbsp.

Method

  1. Bring the sweet potatoes (with skins on) and 3 quarts of cold water to a boil in a medium stockpot over high heat. Turn the heat to low. Simmer, covered, until tender, about 35 minutes. Set aside to cool to room temperature, then peel and slice into ¼-inch-thick slices.
  2. Bring 2 quarts of water to a boil in a large pot. Add the corn and cook for 5 minutes. Transfer to an ice bath for 3 minutes, then drain and slice the corn off the cob, leaving some sections of the kernels intact.
  3. Fill a large saucepan with 3 quarts of water and bring to a boil over high heat. Add the shrimp and scallops and boil for 60 seconds, or until whitened and curled. Remove from the water and transfer to a large mixing bowl.
  4. Add the fish, lime juice, chiles, and onions to the bowl. Add salt to taste. Toss together. Let sit for 30 minutes, or until the fish starts to whiten and curl in on itself. Divide the sweet potatoes among plates, then top with the marinated seafood mixture. Garnish with a few of the corn pieces and about a teaspoon of cilantro.

Additional tips

Recipe credit: Marilú Madueño, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.

© 2017 The Culinary Institute of America