| YIELDS: 12 Servings | PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins |
1 ½ lbs shrimp
1 ½ lbs scallops
1 ½ lbs sole fish or white fish
1 lb octopus (optional), boiled for 20 minutes with a metal spoon (yes, a metal spoon)
2 white onions
5 tomatoes
1 bunch cilantro
20 leaves of basil
Salt and pepper
Juice of 15 limes (or more, if needed)
Olive oil
Tortilla chips, for serving
Salsa, for serving
Salsa
4 Anaheim peppers, grilled
2 habañeros, grilled
3 sprigs oregano, roughly chopped
3 sprigs basil, roughly chopped
1 bunch cilantro, roughly chopped
1-2 heads roasted garlic
Fresh lime juice
Salt and pepper, to taste
Olive oil
Tools
Cutting board
Knife
Grill
Large bowl
- Cut the fish into small pieces. Peel, devein, and butterfly the shrimp. Cut the scallops in half. Place everything in a large bowl with about half of the lime juice and let cook for 30 minutes.
- Grill the two onions and dice once cooled.
- Dice the tomatoes and roughly chop the cilantro and basil.
- When the seafood is done cooking in the lime juice, drain off the juice, discard, and mix in the remaining lime juice along with the tomatoes, onions, cilantro, and basil.
- Season to taste with salt and pepper and add a generous drizzle of olive oil.
- Let the flavors marinate for about 30 minutes before serving.
- Serve with tortilla chips and fresh salsa. Buen provecho!
- For the salsa, remove the seeds and stems from the grilled Anaheim peppers
- Combine the Anaheim peppers, oregano, basil, cilantro, and garlic in a large mortar made of volcanic rock and mash with a pestle. (Alternatively, you can pulse in your food processor to achieve the same result.)
- Add a generous drizzle of olive oil, 2-3 tablespoons of fresh lime juice and season to taste with salt and pepper. Mix well.
- Add the habaneros (just add one for a less spicy salsa) and mix well.
- Add a touch more lime juice, until the desired consistency and taste is reached. Serve alongside the ceviché.
