FISH, SHRIMP AND SCALLOPS WARM CEVICHE   
  Ingredients :
    3 lb - 5 oz (1˝ k) sea bass or any firm white fish
    2.2 lb (1 k) small shrimps
    2 cups water
    8 fresh aji/fresh chili
    3 tablespoons chopped cilantro and a cilantro sprig
    Salt
    Pepper
    3 dozens scallops
    1 cup key lime juice
    3 tablespoons crushed garlic
    3 medium size onions, cut julienne
    1 lettuce

  Preparation:

Cut fish in 1”x1” (2x2cm)
Wash and devein shrimp. Remove skin from tails.
Clean scallops.
Blend fresh aji with water.
Season fish, shrimp and scallops with salt, garlic and chopped cilantro (reserve ˝ teaspoon for decoration).
Sauté onion in skillet for a minute. Add blended aji. Boil for 5 minutes.
Add aji mixture to seafood and bring to a boil for 4 minutes, approximately. Remove from heat.
Serve individually and garnish with lettuce, chopped cilantro and cilantro sprig.

How to fillet, skin and debone fish
 
       
       
 
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