Ceviche Mixto Del Mar Cubano Food

CEVICHE MIXTO DEL MAR (CUBANO)

Steps:

• 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.

CUBAN GARLIC SAUCE (MOJO CUBANO)

Steps:

• For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
• Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out.
• Mix the mojo ingredients, then let sit for 30 minutes.

CEVICHE MIXTO

Steps:

• Cut octopus into bite-size pieces. Leave whole if using baby octopus.
• Cut squid into small rings.
• Mix seafood with onion in large bowl. Wash and drain thoroughly.
• Season mixture with salt and aji limo chiles.
• Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.
• Serve on bed of lettuce with sweet potato (camote, if you can get it) and boiled corn rounds (choclo, if you can get it).

PERUVIAN MIXED CEBICHE (CEVICHE MIXTO)

Steps:

• The night before or a few hours before boil shrimp, sweet potato and corn on separate containers. Refrigerate.
• If you cannot find aji limo chilies then habanero peppers will do fine.
• You can add an assortment of cooked seafood on this recipe, this is a shrimp and fish ceviche.
• Cut fish filets into small cubes.
• Use the tip of the aji chili to rub the bottom of the glass or plastic bowl you wil be using.
• Thinly dice aji chili.
• In glass bowl, add fish, 6 ice cubes, and lime juice. Salt to taste. Stir.
• Let fish cook in lemon juice for about 15 minutes and remove ice cubes,.
• Add aji peppers to taste, add shrimp, stir.
• Chop up cilantro leaves and incorporate, stir.
• Add sliced red onions, refrigerate for about 15 more minutes.
• Serve accompanied with corn and sweet potato. (optional).

MEXICAN CEVICHE

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

TACOS DEL MAR

Steps:

• In a large skillet, heat the oil over medium heat; add the peppers, onions, and garlic; saute them until they are tender and just starting to brown, 5-8 minutes.
• Stir in the tomatoes with their liquid and the cumin and bring the mixture to a low boil.
• Place the fish on top of the mixture, sprinkle it with the lime juice, and season it with salt and pepper.
• Cover, reducing the heat enough to keep the sauce simmering, and cook it for 15 minutes, until the fish is opaque and flakes very easily.
• Pull the fish apart into chunks and serve, using a slotted spoon, so the tacos don't get too drippy.
• Serve fish in taco shells, with your favorite taco add-ins such as guacamole, shredded Cheddar, sour cream, chopped lettuce, etc.