Ceviche from Dorada
by Editorial Staff
The South American ceviche dish can be made with shrimp, raw, of course, scallops, and oysters. Or you can mix all the seafood and serve it on a large plate.
Ingredients
- 1 Dorada (sea bass, sea bass, or other sea fish)
- 1 red chili, chopped finely
- 1 shallot (or 1/2 red onion), finely chopped
- Juice and zest of 1 lime, chop the zest
- Salt to taste
For decoration:
- Cilantro
- Coarse salt
- 1 egg white
Directions
- Separate the fish fillets from the bones and skin. Cut into small pieces and place in a small bowl. Drizzle with lime juice and refrigerate for 15 minutes to cook.
- In the meantime, prepare cups if desired. Beat the protein a little with a fork to make it thinner, dip the edges of the stacks first in the protein and then in the coarse salt. Leave for 5 minutes to freeze the protein.
- Remove fish from the refrigerator, add chili, onion, salt, zest, and stir well.
- Divide the ceviche into stacks and garnish with cilantro.
- Store in the refrigerator until serving, but no longer than 1 hour, otherwise, the fish will already be tough.
Enjoy your meal!
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