SHRIMP AND MAHI MAHI CITRUS CEVICHE
Provided by Guy Fieri
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.
- Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.
- Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.
- For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.
- To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.
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Sobala Mathema
[email protected]I followed the recipe exactly, but my ceviche didn't turn out as well as I hoped. I think I might have overcooked the shrimp.
Devi Kandel
[email protected]This ceviche is a bit too spicy for my taste, but it's still really good.
Jebin Chowdhury
[email protected]I'm not a big fan of ceviche, but this recipe changed my mind. It was so delicious!
Awethu Zizo
[email protected]This ceviche is a great way to get your kids to eat seafood. My kids love it!
DB Blams
[email protected]I wasn't sure how I would like this ceviche, but I was pleasantly surprised. It was so good! The flavors were perfect.
Raja Hadi
[email protected]I've made this ceviche several times now, and it's always a hit. I love the combination of flavors and textures.
Khalil Abbasi
[email protected]This ceviche is perfect for a summer party. It's light and refreshing, and it's always a crowd-pleaser.
Leo Roth
[email protected]This recipe is a great way to use up leftover shrimp and mahi-mahi. I always have some in my freezer, so it's nice to have a recipe that I can use them for.
lagu simon
[email protected]I love how easy this ceviche is to make. I was able to whip it up in no time, and it was so delicious.
aynal hoque
[email protected]This ceviche was a hit at my party! The flavors were so bright and citrusy, and the shrimp and mahi-mahi were perfectly cooked. I will definitely be making this again.