El ceviche ROMPE COLCHÓN de 8 mariscos 😳

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar flavor, while vinegar is a cost-effective substitute.

sweet potato

🥗Healthier: butternut squash

💰Cheaper: regular potato

Butternut squash is nutritious, while regular potatoes are less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar flavor profile, and spinach is a budget-friendly green.

Chop 2 tomatoes, 1 red onion, 1 green pepper, 2 cloves of garlic, and cilantro finely.

Pickle the red onion with 1 tablespoon of salt and a bit of hot water, pressing it to remove its sharp flavor.

Juice 1 orange and 10 limes, then send the juice to a blender.

Add half of the diced tomatoes to the blender along with 1 tablespoon of mustard and 2 tablespoons of tomato paste for color.

Pour in 500 milliliters of the water used to cook shrimp, squid, and fish for 5 minutes to add flavor.

Blend everything at maximum power.

Prepare the ceviche with previously cooked octopus, crab meat, fish, squid, shrimp, clams, and oysters, adding them to the mixture to taste.

Incorporate the drained pickled onion, remaining diced tomato, green pepper, chopped cilantro, and finely chopped garlic into the bowl.

Pour in the blended mixture and mix everything together.

Taste and add 1 tablespoon of salt and 1/2 teaspoon of pepper if needed.

Cover with plastic wrap and refrigerate for 30 minutes to let the flavors meld.

Prepare white rice by using 2 cups of water for every cup of rice, adding 1 chopped clove of garlic and 1 teaspoon of salt, and cooking for 20 minutes over medium-high heat.

Once the rice is cooked, plate the ceviche and serve with chopped avocado, lemon, and chifles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens