Daily Perricone

This fresh, light and cool seafood salad is a refreshing dish for hot summer days. A traditional dish of Peru, as well as a favorite in coastal towns in Mexico and Ecuador, this seafood salad is traditionally “cooked” in lime juice. The acid in the lime juice breaks down the protein in the fish resulting in a firm, cooked texture. We opted to poach the fish in our version to ensure food safety and reduce cooking time.

Ceviche
Yields 6 Servings

Ingredients

• 3 cup water or chicken broth
• 1/2 cup white wine
• juice of 2 limes
• 1 jalapeño or Serrano chili sliced in half
• 3 cloves garlic, crushed
• 1/2 lb. large shrimp, peeled and deveined
• 1/2 lb. firm white fish fillet (halibut or swordfish)
• 2 large, ripe organic tomatoes
• 1/2 organic white onion
• 1 jalapeño, seeded and diced
• juice of two limes
• 1/4 c. cilantro, diced
• hot sauce to taste
• sea salt and cracked black pepper to taste
• lemon or lime to garnish

Preparation

1. Bring broth, wine, lime juice, chili and garlic to a simmer.
2. Add shrimp and fish. Simmer (do not boil) until fish is opaque and shrimp turn pink. The shrimp will take less time to cook, about 2 minutes for the shrimp and 5 minutes for the fish fillet.
3. Remove from poaching liquid, place in a bowl and cool in the refrigerator.
4. In the meantime, mix tomatoes, white onion, jalapeno, lime juice and cilantro together.
5. Season to taste with hot sauce, salt and pepper.
6. When the fish is cool, chop shrimp in half and cut fish into bite-sized pieces. Mix into tomato mixture.
7. Chill for at least one hour, up to 4 hours.  Garnish with lemon or lime slices.

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