Recipe courtesy of Michelle Bernstein

Peruvian Fish and Shrimp Ceviche

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  • Total: 2 hr
  • Prep: 2 hr
  • Yield: 8 to 12 servings
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Ingredients

Directions

  1. Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain. Combine with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes up to 2 hours.
  2. Add juices and refrigerate 1 hour. Finish with cilantro and corn, check seasoning and serve in a martini glass.

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