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
1093
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.

Nutritional Facts

Total Fat
39g
56%
Sugar
23g
26%
Saturated Fat
17g
71%
Cholesterol
108mg
36%
Carbohydrate, by difference
126g
97%
Protein
51g
100%
Vitamin A, RAE
59µg
8%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
32µg
36%
Calcium, Ca
482mg
48%
Choline, total
24mg
6%
Fiber, total dietary
4g
16%
Fluoride, F
81µg
3%
Folate, total
89µg
22%
Iron, Fe
4mg
22%
Magnesium, Mg
113mg
35%
Manganese, Mn
2mg
100%
Niacin
7mg
50%
Pantothenic acid
2mg
40%
Phosphorus, P
722mg
100%
Riboflavin
1mg
91%
Selenium, Se
45µg
82%
Sodium, Na
1526mg
100%
Water
224g
8%
Zinc, Zn
4mg
50%

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.