Ceviche del Pacifico

Staff Writer
Ceviche del Pacifico
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
469
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
  • 2 cloves garlic, chopped
  • 1 Pound mussels on the shell
  • 1 Cup white wine
  • Salt and pepper, to taste
  • 1/4 Cup orange juice
  • 3 mixed bell peppers, diced
  • 1 red onion, diced
  • 1/2 Cup diced mango
  • 2 jalapeños, chopped
  • 1 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.

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.

Nutritional Facts

Total Fat
14g
22%
Sugar
9g
N/A
Saturated Fat
3g
13%
Cholesterol
291mg
97%
Protein
51g
100%
Carbs
28g
9%
Vitamin A
230µg
26%
Vitamin B12
14µg
100%
Vitamin B6
0.8mg
40.9%
Vitamin C
148mg
100%
Vitamin D
3µg
1%
Vitamin E
6mg
28%
Vitamin K
23µg
29%
Calcium
141mg
14%
Fiber
6g
24%
Folate (food)
170µg
N/A
Folate equivalent (total)
170µg
43%
Iron
6mg
32%
Magnesium
130mg
32%
Monounsaturated
7g
N/A
Niacin (B3)
9mg
47%
Phosphorus
729mg
100%
Polyunsaturated
3g
N/A
Potassium
1370mg
39%
Riboflavin (B2)
0.6mg
35.5%
Sodium
1400mg
58%
Thiamin (B1)
0.3mg
22%
Zinc
4mg
27%

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