ingredients
all
2 lbs assorted seafood
cut into appropriate sizes
1 red onion
small dice
1 pint cherry tomatoes
halved
1 red bell pepper
small dice
1 bunch scallions
sliced
1 bunch cilantro
stems and leaves minced
1 Tbsp olive oil
Kosher salt and ground black pepper to taste
zest of 2 limes
1 cup lime juice
zest of 1 orange
1/2 cup orange juice
1 whole English cucumber
diced
1 whole jalapeno
seeded and finely chopped
1 Tbsp ketchup
fresh tortilla chips
cookware
  • large stock pot
  • spider
  • Large nonstick sauté pan
  • mandolin
  • fry oil
  • Fry basket
  • fry pot
  • cooling rack
For the Ceviche Base
1
In a large pot of salted boiling water, blanch your seafood until just cooked through – cooking times will depend on the size of the food. Using a slotted spoon or spider, remove the cooked seafood into an ice bath. Remove from ice bath and keep chilled.
2
In a large bowl, mix all of the seafood with the onion, tomatoes, bell pepper, scallions, cilantro, olive oil, and salt and pepper to taste. Mix in the lime zest, lime juice, orange zest, orange juice, English cucumber, jalapeno, and ketchup and let marinate for 30 min. Gently fold in the avocado right before serving.
3
Garnish with tortilla chips
To Serve
4
Divide ceviche into rocks glasses with appropriate garnishes and serve with a spoon. Be sure to include some “leche de tigre” (marinade) with each portion!