Ceviche del Pacifico

Ceviche del Pacifico
Staff Writer
Ceviche del Pacifico

SouthWest NY

Ceviche del Pacifico

What's the secret to this delicious ceviche recipe? In a word: tequila. Shrimp and dorade marinate in the refrigerator for a few hours in a mixture of lime juice and tequila while calamari and mussels steam in white wine, adding an interesting twist to traditional ceviche with a cooked component.

5
Servings
535
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  baby shrimp, chopped
  • 1  Pound  dorade or other white fish, diced
  • 1 1/2  Cup  lime juice
  • 2  Tablespoons  tequila blanco
  • 1/2  Teaspoon  ground cumin
  • 1  Tablespoon  olive oil
  • 1/2  Pound  calamari rings
  • cloves garlic, chopped
  • 1  Pound  mussels on the shell
  • 1  Cup  white wine
  • Salt and pepper, to taste
  • 1/4  Cup  orange juice
  • mixed bell peppers, diced
  • red onion, diced
  • 1/2  Cup  diced mango
  • jalapeños, chopped
  • ripe avocado, diced
  • 1/4  Cup  chopped cilantro

Directions

In a large bowl, combine the shrimp, dorade, 1 ¼ cups of the lime juice, tequila, and cumin. Toss gently and place in the refrigerator for 3 hours.

Heat the olive oil in a sauté pan over medium heat. Add the calamari and chopped garlic and cook for 2 minutes. Add the mussels and white wine, season with salt and pepper, to taste, and cover the pan so it steams. Cook until the mussels open. Remove the mussels from the shells, drain off any liquid, and place the mixture in the refrigerator to cool.

To finish, remove the shrimp and fish from the marinade and place in a medium-sized mixing bowl. Add the mussels and calamari along with the rest of the ingredients. Add the remaining lime juice and season with salt and pepper, to taste.

Nutritional Facts

Total Fat
23g
33%
Sugar
18g
20%
Saturated Fat
4g
17%
Cholesterol
40mg
13%
Carbohydrate, by difference
58g
45%
Protein
19g
41%
Vitamin A, RAE
427µg
61%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
62mg
83%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
280mg
28%
Choline, total
8mg
2%
Fiber, total dietary
7g
28%
Fluoride, F
81µg
3%
Folate, total
101µg
25%
Iron, Fe
2mg
11%
Magnesium, Mg
65mg
20%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
3mg
60%
Phosphorus, P
264mg
38%
Selenium, Se
20µg
36%
Sodium, Na
940mg
63%
Water
347g
13%
Zinc, Zn
1mg
13%

Ceviche Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Ceviche Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Ceviche Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.