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Ceviche Mixto Del Mar (Cubano)

Ceviche Mixto Del Mar (Cubano) Recipe

Cuban Ceviche Recipe by Victor Pisapia (Gourmet Traveller Modern Salads). Served 6-8 as a starter.
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Prep Time 3 hrs
Cook Time 0 mins
Course Appetizer
Cuisine Cuban
Calories 341.8 kcal

Ingredients
  

Ingredients

  • 2/3 lb large shrimp, peeled and cleaned
  • 2/3 lb scallops, quartered
  • 2/3 lb salmon, skinned and pin-boned
  • 1 tomatoes, chopped
  • 1 mango, peeled and cubed
  • 1/4 red onion, chopped
  • 1 jalapeno, seeded and finely chopped
  • 1 cup lime juice
  • 2/3 cup orange juice
  • 1/2 cup loosely packed coriander leaves, chopped
  • 1 tablespoon powdered sugar
  • 1 large oranges or 1 large pink grapefruit, peeled and segmented
  • popcorn, seasoned with chilli, cumin and salt

Instructions
 

  • 1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
  • 2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices.
  • 3. Cover and refrigerate for 3 hours.
  • 4. Drain seafood and discard marinate.
  • 5. Add coriander, sugar and orange/grapefruit, season to taste.
  • 6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
  • Note: I used Moreton Bay bugs instead of the salmon.

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Nutrition

Serving: 336gCalories: 341.8kcalCarbohydrates: 30.3gProtein: 44.9gFat: 4.9gSaturated Fat: 0.8gCholesterol: 179.6mgSodium: 290.4mgFiber: 3gSugar: 19.7g
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