Shrimp and Sea Bass Ceviche

• 1 pound (450 g) shrimp (16/20 per pound), peeled and cleaned
• 2 pounds (900 g) meaty white fish, such as sea bass, boned and cut into large dice
• 1 red onion, minced
• 1 piece ginger, peeled and minced
• 1 clove garlic, minced
• ¼ Habañero or Scotch bonnet pepper, seeded and minced
• 1 celery rib, minced
• Salt
• Black pepper
• 5 lemons, juiced
• 5 limes, juiced
• 1 bunch cilantro, chopped
• 2 ears of corn, grilled with husk on

Ingredients for 10 servings (2.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds in the hot water, then cool in ice water and drain.

   Stovetop
2. 2

   Combine shrimp with fish, then toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes and up to 2 hours.

3. 3

   Add lemon and lime juices and refrigerate 1 additional hour. Finish with cilantro and corn.

4. 4

   Check seasoning and serve.