Tilapia and Shrimp Ceviche, photo by Hispanic Kitchen

Tilapia and Shrimp Ceviche

Cuisine: Ecuadorian
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 2 people
Enjoy this refreshing Ecuadorian style ceviche de tilapia y camarones!

Ceviche is a dish enjoyed in many Latin countries, though it is especially popular in Peru and Ecuador where fish is abundant in supply. This tilapia and shrimp ceviche hails from Ecuador.

Tilapia is an economical fish with a nice, firm texture and mild flavor. The shrimp is a great firmer counterpart, and the ají amarillo spice makes this dish come full circle.

 

Ingredients

  • 2 pounds tilapia filets (you can also use other kinds of fish with a firm texture such as grouper, sole or sea bass)
  • 8 ounces medium shrimp peeled and deveined
  • 1 red onion cut into long thin strips (julienned)
  • 1 clove garlic finely chopped
  • 1 teaspoon ginger very finely chopped
  • ¾ cup lime juice
  • ¼ cup lemon juice
  • ½ ají limo chili pepper finely chopped
  • salt and pepper to taste
  • 1 teaspoon cilantro
  • 2 teaspoons extra-virgin olive oil

More like this

Directions

  1. Cut fish into small cubes and place in a glass bowl.
  2. Place shrimp into a pan of boiling water. As soon as they turn pink, take them out of the pan, drain and place in a bowl of water and ice cubes. Leave them to cool for 1 to 3 minutes. Drain and add to the fish.
  3. Add the rest of the ingredients: onion, chili, garlic, ginger, salt, pepper, olive oil and cilantro.
  4. Add the lime and lemon juice. Wait 5 minutes, taste, and add more salt if necessary.

Chef Notes

You can find the chili pepper called ají limo in Latin grocery stores. However, if you cannot get your hands on it, jalapeño pepper is a good substitute.

View Comments
Lunch

RecommendedView All