Salmon ceviche recipe. Salmon ceviche. Cooking from assorted fish

It’s always interesting to get acquainted with the gastronomic delights of other countries, so today’s excursion is dedicated to Peruvian cuisine. Agree, few are lucky enough to visit this stunning, extravagant republic. The country's cuisine has been around for centuries under the influence of two cultures: Andean and Spanish.

Moreover, each climatic part of the republic has its own traditions and original recipes. For example, in the south they prefer to cook seafood, vegetables, rice and meat delicacies. Such a dish as ceviche was and remains in special esteem. The recipe for a treat made from marinated fish with the addition of various ingredients has spread far beyond the borders of Peru.

Elite restaurants offer guests their own variations of its preparation from red and white fish. The recipe is not complicated. At home, you can create ceviche from available ingredients and surprise your guests with your culinary talent.

Salmon and seafood ceviche

So, let's welcome the national treat of Peruvian cuisine. The presented recipe is a classic of the genre. Incoming components are sold in any supermarket, the main thing is to carefully monitor their freshness and expiration dates so as not to be poisoned. We will need:

• salmon fillet - 400 g;
• peeled and boiled shrimp - 300 g;
• fresh tomatoes - 150 g;
• scallops - 300 g;
• lemon or lime - 10 pcs.;
• two oranges and two grapefruits;
• one mango;
• chilli;
• red onion;
• a teaspoon each of salt, sugar and black pepper.

Technological process

Let's prepare the fish: peel the skin and remove the bones. cut into medium pieces or slices and place in a deep cup. Blanch the tomatoes in boiling water, remove the skin, cut into rings, and send to the salmon. Place boiled shrimp in the same container (it is advisable to choose small ones).

The scallops should be cut into several pieces and added to the rest of the products. Finely chop the peeled mango, chop the chili and add to the fish fillet. Sprinkle with the indicated spices. Rinse eight lemons, cut them into two parts and squeeze the juice into a bowl. Stir, cover with cling film and place in the refrigerator to marinate for three hours.

Over time, add slices of grapefruit, orange and two lemons to the salmon and seafood ceviche (after removing the skin and film from the citrus fruits). Decorate with shrimp, dill stalks and serve. This exquisite treat will amaze you with its flavor bouquet, bright color palette and piquantness. Try it and you won't be disappointed!

Salmon ceviche

The second option is a little simpler, it uses fewer products. The essence of the preparation remains the same - the fish is not cooked. As a rule, for this dish you take a whole salmon carcass, which you cut yourself: the gills, scales and large bones are removed. Of course, cleaning fish is not easy, but believe me, the effort is worth it. Set of ingredients:

• kilogram of fresh salmon;
• three ;
• three limes;
• two onions (red variety);
• chili pod (optional);
• a bunch of cilantro;
• salt.

Instructions

You can choose any fish for ceviche. The recipe does not dictate strict rules, which makes cooking much easier. A little advice: buy a fresh carcass, as a frozen one will be watery and the fillet will be too soft. After cutting, cut the pulp into small cubes. Add a dressing of lime juice and one orange, cut the rest into slices and place in a container.

To marinate the salmon fillet well, place it in the refrigerator for 2-3 hours. The acidity of citrus fruits will add zest to the fish and make the flesh soft pink. All that remains is to prepare the remaining products. Wear gloves when cutting the chili, otherwise the skin will burn. Chop the red onion into half rings and finely chop the cilantro. Transfer the vegetables to the marinated red fish fillet and leave for another 40 minutes. The Ceviche dish can be served in portions, garnished with a slice of lemon and a sprig of cilantro.

Tuna and scallops

We suggest preparing a cold appetizer from a healthy and tasty product - tuna. The tender, elastic and juicy meat of this fish is impossible to resist. Peruvian ceviche goes well with boiled potatoes and rice. The recipe requires the following set of products:

• frozen tuna fillet - 500 g;
• take scallops in a similar quantity;
• juice of three lemons;
• zest of one lime;
• pulp of three oranges;
• red plum - 4 pcs.;
• three heads of red onion;
• seven chili pepper rings;
• two cloves of garlic;
• a bunch of parsley and green onions;
• salt to taste;
• olive oil - 50 ml.

Step by step guide

Cut the defrosted scallops and tuna into small pieces, place in a glass bowl, pour in lemon juice (squeeze), grate lime zest, and season with salt. Let it brew for half an hour. Place orange pulp, plum halves, chili, chopped onion, and chopped garlic into the marinated seafood.

Chop parsley with green onions, pour olive oil. Leave for 10 minutes. Tuna and scallop ceviche will captivate you with its delicious taste. Serve with white wine, gherkins and Mexican chips.

Cooking from assorted fish

As a note to housewives, we offer a universal method of preparing ceviche. The dish includes:

• assorted fish of salmon and salmon - 300 g;
• lime - 8 pcs.;
• lemon - 7 pcs.;
• two pods of red hot pepper;
• onions - three heads;
• dill, cilantro;
• salt - 30 g.

Cooking method

We gut the fish, remove the gills, skin, scales and bones. Cut into thin slices. Fill with saline solution: per liter of water - 30 grams of salt. Marinate for five minutes, drain the liquid. Mix lemon and lime juice, add hot pepper and pour the resulting mixture over the fillet, add chopped herbs. Place the fish ceviche in the refrigerator for five hours. This original snack will not leave anyone indifferent.

and pineapple

Finally, we will describe an unusual recipe for sea reptiles. Required components:

• mussels without shells - kilogram;
• fresh pineapple or canned pineapple;
• a glass of celery;
• two limes;
• fresh tomatoes - 2 pcs.;
• onion head;
• half a glass of filtered water;
• salt and pepper to taste.

Sequencing

Peeled mussels should be cut into several pieces. Fill with water and add salt. Manually squeeze the juice from the lime, add diced pineapples and chopped onions. Place finely chopped celery and blanched tomatoes in a saucepan. If desired, you can add cilantro. Leave to marinate for 1-1.5 hours.

Place ceviche on green lettuce leaves (the recipe is so good that the dish will certainly surprise even the most demanding gourmets) and serve

Ceviche is not a dish for a wide range of consumers, since only a true gourmet or simply a lover of good exotic cuisine can appreciate fish prepared according to a traditional Peruvian recipe.

Ceviche is pieces of fish or seafood marinated in citrus juice and traditionally served with sweet potatoes, corn and tortillas. This delicate snack is perfectly refreshing and prepares the taste buds for the upcoming meal.

How to cook ceviche?

Many people are unjustifiably afraid of ceviche and do not cook it only because they are afraid of eating raw fish. Such a judgment about this dish is absolutely unjustified, because the acid, which denatures proteins in seafood, acts on the latter in a similar way to heat treatment, so that in fact, seafood is served in an already cooked form. However, nevertheless, pay close attention to the quality and freshness of seafood, give preference only to those that have not been pre-frozen.

When all the products have been selected, the only thing left is small, because even the most inexperienced housewife can prepare ceviche, and the result will always be excellent.

Salmon ceviche

Salmon ceviche is a classic. If you have never tried this exotic snack before, we recommend starting with this particular variety.

Ingredients:

• salmon – 800 g;
• salt – 2-3 tbsp. spoons;
• grapefruit – 1 pc.;
• grapefruit juice – 50 ml;
• lime – 1 pc. (and about 50 ml of juice from it);
• green chili – 1 pc.;
• sugar - to taste;
• Tabasco sauce – a couple of drops;
• parsley - ¼ bunch.

Preparation

Cover the salmon with salt and leave in the refrigerator for 10-15 minutes, after placing the fillet in a plastic container. While the fish is marinating, prepare the dressing: peel the grapefruit from the skin, films and white pulp, leaving only the juicy slices, which then need to be chopped. Place the grapefruit pieces in a bowl along with the lime zest, add the juice and add sugar to taste (but no more than 2 tablespoons). Well, what Latin American dish can do without a spicy twist? Add chopped chili to the sauce (be sure to remove the seeds and membranes!) and a little Tabasco. The main thing is not to overdo it with spiciness, so as not to drown out the taste of the fish itself.

When the marinade is ready, the fish can be removed and cleaned of salt, cut into thick slices and seasoned with our mixture and a tiny pinch of salt. The dish is ready, all that remains is to serve it and garnish with chopped parsley.

Salmon ceviche

Ingredients:

• salmon – 700 g;
• lime – 1 pc.;
• shallots – 1 pc.;
• green onions – 1/3 bunch;
• apple – 1 pc.;
• red onion – 1 pc.;
• mustard oil – 1 tbsp. spoon;
• salt - to taste.

For the sauce:

• cream – 2 tbsp;
• horseradish – 60 g;
• lemon – 1 pc.;
• orange – 1 pc.;
• salt - to taste.

Preparation

Sprinkle the salmon pieces with salt and let it soak in; as soon as this happens, add lime juice and wait until the fish begins to turn white. While the protein is denatured, prepare a quick sauce: grate the horseradish and boil it in cream, let the mixture cool, add citrus juice, a little salt and beat in a mixer until it reaches the consistency of sour cream.

Place the marinated fish on a large flat dish, decorate with the thinnest slices of apples, chopped herbs and onions, pour over a little oil and finally put a good spoonful of creamy sauce right in the center of the dish.

According to a similar recipe, ceviche can be prepared with trout, sea bass, perch or tuna.

Quick ceviche salad with shrimp

Ingredients:

Preparation

We clean the shrimp, cut into cubes and pour citrus juice, leave to marinate in the refrigerator for 1 hour. Cut the vegetables into cubes and mix, season with spices and olive oil, add chopped coriander and place in a serving glass on top of a layer of shrimp. Serve the salad with tortilla chips. Bon appetit!

If you love fish and seafood, then try making ceviche - a dish that will surprise any gourmet and amaze with its freshness and unique taste. Learn some interesting recipes and all the cooking tricks.

What is ceviche?

Ceviche is a dish made from fish or seafood. Peru is considered its homeland, but such a simple and tasty snack is widespread and very popular in almost all Latin American countries. The classic cooking method involves cutting fresh raw fish and then briefly marinating it in freshly squeezed lime juice. Next, fresh onion rings, tomato cubes or corn can be added to taste. Hot peppers are often used to add piquancy.

Recipes may vary, and each region has its own characteristics and cooking tricks. Thus, in some countries seafood is actively used, and in Colombia it is customary to use tomato paste or sauce as a marinade.

How to cook?

Each chef has his own secrets for preparing tender and tasty ceviche, and below are several interesting options.

Option one

A stunningly aromatic and tender ceviche will be made from salmon.

The list of ingredients is:

• 250-300 g fresh salmon fillet;
• one lime;
• grapefruit;
• lemon;
• half a chili pepper or regular red hot pepper;
• one or two cloves of garlic;
• small red onion;
• pepper, salt;
• cilantro if desired.

Preparation:

1. First you need to prepare the marinade. To do this, squeeze the juice out of all citrus fruits and mix it. Peel the garlic and chop it in any way, for example, using a press. Wash the pepper and chop it too (this can be done using a blender or a regular sharp knife). Chop the cilantro. Now add garlic with hot pepper, salt, cilantro and ground pepper into the juice. The gas station is ready.
2. Next, tackle the salmon. It must be washed and cut into cubes or rectangular slices. Pour the dressing over it and leave for about half an hour, putting it in the refrigerator.
3. Drain off the marinade (although you can leave some of it, it is very tasty and can replace a spicy sauce), and place pre-peeled and thinly sliced ​​onion on top of the salmon slices.

Option two

No less tasty ceviche will be made from flounder. Here's what you'll need to prepare:

• 200 g kabma fillet;
• three or four limes;
• several bunches of fresh basil;
• large clove of garlic;
• half a pod of hot pepper;
• small red or purple onion;
• salt.

Process description:

1. First of all, prepare the marinade. Peel the garlic clove, wash the pepper, and also peel and wash the onion. Dry the basil after washing. Next, place all ingredients in a blender and blend until smooth. Squeeze the lime juice into this mixture and, if desired, add a little citrus pulp, then grind everything again.
2. The flounder needs to be cut so that you get not very small pieces. Place them in the marinade and leave for literally twenty minutes. To cool the snack immediately, add a few pieces of ice.
3. Remove the ice, drain the excess marinade or use it as a sauce. The dish is ready, you can serve it.

Option three

Try making a delicious scallop ceviche.

Here's what you'll need:

• 250-300 g fresh sea scallops;
• two lemons;
• two tbsp. l. soy sauce;
• two or three cloves of garlic;
• several bunches of cilantro;
• a small piece of fresh ginger;
• two tbsp. l. grape oil (can be replaced with another);
• ground pepper;
• salt.

Instructions:

1. Squeeze the juice from two lemons, immediately mix it with grape oil and soy sauce. Chop the garlic in any way, wash and chop the cilantro, grate the ginger. Add these ingredients to the liquid mixture, adding ground pepper and salt.
2. Preferably cut the scallops across the muscle fibers, pour in the prepared marinade and leave for about fifteen minutes.
3. You can serve seafood directly with dressing, as it will give the appetizer freshness and piquancy, transforming and diversifying the taste.

How to serve the dish?

Ceviche must not only be prepared correctly, but also presented correctly. How to serve this amazing appetizer? It usually comes with fresh onion rings, such as red, purple or regular onion. It will also highlight the freshness of the tomato. And in some countries, ceviche is usually served with sweet boiled corn, which can replace a full-fledged side dish. But you can experiment and serve the dish with different vegetables. Potatoes, rice or other grains are also suitable.

Important: since the appetizer is prepared from raw fish, it should be served immediately after preparation. It also cannot be stored, so everything must be eaten quickly.

Cooking secrets

At first glance, it may seem that preparing ceviche is very simple. And this is actually true, because the dish is not cooked, but only marinated and served. But there are still some cooking tricks that will allow you to achieve the perfect taste:

• The first and most important rule is high quality and freshness of products. The fish is not heat-treated, so pathogenic microorganisms can multiply in it. That is why the product must be fresh and of high quality.
• You should not use frozen fish, even if it was fresh and just caught before freezing (finding this out will be problematic). The fact is that low temperatures change the structure of the pulp, and it becomes less tender.
• Surprisingly, it is important to squeeze the lime properly. This should be done exclusively with your hands, as the juicer can damage the fibers of the fruit and make the juice more bitter, as well as give it a slight taste of plastic or metal, depending on the material of the nozzle.
• Ceviche can be prepared from almost any fresh fish, for example, perch, trout, dorado, salmon, flounder, salmon and so on. The appetizer can also be made from a wide variety of seafood: scallops, mussels, shrimp, squid.
• Interestingly, after marinating, the fish becomes lighter in color and looks like it has been boiled or baked. This happens as a result of the process of protein denaturation, which is triggered either by heat treatment or by exposure to acids.
• If desired, you can change and supplement any recipe by introducing other juices into the marinade, as well as adding your favorite spices.

Now you can cook fish in a very unusual, but very simple way, surprising your family and guests.

What is ceviche? This is seafood prepared using the ancient method of marinating in lime juice instead of cooking. The preparation and consumption of ceviche is practically a religion in parts of Mexico and Central and South America, and it seems that there are as many varieties of ceviche as there are people who prepare it. It can be eaten as a first or even main course, depending on how it is served.

A little about the dish itself

The ceviche recipe is very simple. It is made from a combination of raw fish, which is soaked in lime or lemon juice, and vegetables. After the mixture has rested for 10 to 30 minutes (depending on the dish), garlic, onion, Peruvian yellow chilies and coriander are added. In some countries, tomato, corn or even avocado are added to the dish. Because raw fish can cause food poisoning, it is usually prepared on site and served immediately.

The chemical process that occurs when the citrus acid comes into contact with the fish is similar to what happens when the fish is cooked and the fillets become opaque and hard.

Variations of ceviche recipes by country

The birthplace of the ceviche recipe is disputed between Peru and Ecuador, and since both countries have an amazing variety of fish and shellfish, it's easy to imagine how the ancient Incas would have prepared this dish. Each Latin American country has given ceviche its own personality by adding original national side dishes.

Peru - "Original" recipe. Peru has a national holiday on June 28th - El Nacional del Sebiche, or National Ceviche Day. Boiled or steamed corn and sweet potatoes are often added to the main ingredient of a ceviche recipe. Sea bass, shrimp, and shark are very popular here, depending on which area of ​​the country you try the fish dish.

Ecuador - Ecuadorian ceviche has a tomato base, and most of the country's recipes contain tomatoes. Shrimp is the most popular type of seafood for ceviche.

Mexico. Unlike other places, ceviche is served with chips or inside a taco. Shrimp and tilapia are popular seafood choices.

Panama - The ceviche prepared here includes hot peppers, onions, celery, cilantro and lemon juice. Shrimp and squid are also popular here.

Costa Rica - Here the fish ceviche recipe includes chopped peppers, onions, parsley and vinegar with lime juice. Sea bass is a classic fish used in Costa Rica.

Seafood used in ceviche

The type of fish and shellfish used in ceviche varies and is usually based on what is the most popular seafood caught in the area or what is most abundant. Tilapia, sea bass, shrimp, shark, salmon, tuna are all popular foods that can be used in ceviche.

Ceviche is usually made from fresh fish, and in Peru the most common type of fish is sea bass.

How to submit?

Ceviche is easy to prepare. This can be either a main meal or a fabulous appetizer for a holiday dinner. The ceviche looks very nice on a serving platter. You can arrange the food on a large glass plate or a separate cup with a few lettuce leaves, then garnish with one or more colorful ingredients, such as thin red onion rings, a quarter of an avocado, and finely diced assorted colored bell peppers. Anything your imagination can do will do here.

Ceviche can be served with salad and sweet potatoes on the sides of the plate, as it is traditionally served in Peru. It is sometimes also served with dried corn kernels (which are fried) or in northern coastal areas with banana chips.

Basic recipe

To prepare salmon ceviche according to the Incas recipe you will need:

1 kg salmon fillet.

1 shallot.

1 avocado.

Juice from 1 lime.

Salt and pepper to taste.

Chopped parsley (optional).

The photo of the salmon ceviche recipe makes you think about why not cook it today.

For this:

1. In a large bowl, combine pre-diced salmon, the fillets of which must be fresh, shallots, and avocado. Add salt and pepper. You need to make sure that the salmon meat and avocado are well coated with the lime juice, in this case the salmon will turn out to be “cooked” by the acidity of the juice, and the avocado will have its natural bright green color.

2. After all the ingredients are mixed, the dish should be placed in the refrigerator for 3-4 hours.

3. Can be served with crusty bread.

Variations on the theme of ceviche

There are many recipes and variations on this dish. You can treat your household to a very simple dish that looks colorful and tastes unique.

In addition to salmon fillet, you need to add one purple onion and mango. We also mix the remaining vegetables and herbs in one plate. First, sprinkle the salmon with lime juice separately. After 10 minutes, you can add the remaining ingredients and serve. In this recipe, you can cut it into strips rather than cubes. Then the different colors of vegetables will be better visible. And the ceviche will turn out colorful.

In order for the dish to have its own unique taste and aroma, you can vary the composition by removing or adding certain products. For example, someone loves cilantro. And with it, ceviche will have a completely different taste than, for example, with parsley.

Those who are fans of celery are pleased that this vegetable can also be safely mixed in one plate with salmon, shrimp and vegetables.

Hot peppers can also add a special, memorable taste. After all, you can add chili pepper one time, and jalapeno another time.

Recipe with sea bream

Ceviche at home can be made not only with salmon or red fish. Fish such as sea bream are also good. Consider the recipe for fish ceviche. The photo shows how appetizing the prepared dish looks.

To do this, you need to cut the fillet into small pieces so that they marinate faster. Pour lemon or lime juice over the fish. While the fish is marinating separately from other ingredients, you can chop onion, herbs to taste, cucumber, tomato, and bell peppers. Then mix everything together and leave it in the refrigerator to soak in the juice. The optimal time is about 3 hours.

You can serve it as a salad in a separate large dish, or you can serve it in small salad bowls, beautifully decorated around the edge with slices of lime or cherry tomatoes.

A few secrets for delicious ceviche

If you cook a dish like carpaccio or ceviche at home, you need to know a few useful secrets that will help make it tasty and healthy.

Cooking recipes with raw meat or fish requires certain safety precautions.

To do this, you need to keep in mind that the fish must be fresh, because it does not undergo heat treatment.

For pickling, use only lime or lemon juice, but not the zest. It will give a bitter taste.

For those who love tomatoes, it is better to add cherry tomatoes. They are sweeter and look more attractive in a dish than a large tomato cut into pieces.

If you want to make ceviche, do not leave it on the table until guests arrive, only in the refrigerator. If warm, the fish may become soft and the dish will lose its shape. Moreover, it can become dangerous to eat.

If you want a more European look, serve the dish in glass salad bowls. If you prefer serving in national traditions, you can serve ceviche in the form of a Mexican taco, i.e. spoon mixture into tortilla.

The cooking recipe can be adjusted to suit your taste and preferences. The main thing is that the fish or seafood is fresh and the vegetables are of different colors. In this case, the ceviche will be tasty, healthy and beautiful.

• — Ceviche with grapefruit —

  Ingredients for 6-8 servings:

  450 gr. small shrimp, peeled, or about 300 gr. large, clean
  340 gr. scallops
  340 gr. squid, chopped
  1 tbsp. honey
  3 grapefruits, peeled and chopped
  1 jalapeno, seeds removed and thinly sliced
  One 5 cm. piece of ginger, peeled and thinly sliced
  3 tbsp. olive oil
  6 cloves garlic, thinly sliced
  1 cup cilantro leaves
  1 cup mint leaves
  Juice of 1 lime

  Preparation:

  Mix shrimp, scallops, chopped squid, honey, lime juice, jalapeno, ginger in a bowl and add salt to taste. Cover with plastic wrap and refrigerate for 1-1.5 hours.

  Heat oil in a frying pan over medium heat, add garlic. Cook, stirring, until the garlic is golden and slightly crisp, 2 to 3 minutes. Use a slotted spoon to drain the garlic into paper towels to dry. Let the garlic cool.

  Add grapefruit, coriander and mint to the seafood mixture. Stir, make a “pillow” of greens on plates, and arrange ceviche. Drizzle with garlic oil and sprinkle with garlic.

• — Ceviche according to Mike Minor’s recipe —

  Ingredients for 8-10 servings:

  450 gr. halibut, boneless and skinless, cut into small cubes
  450 gr. peeled, medium shrimp, cut into small cubes
  1 cup freshly squeezed lime juice
  1/3 cup finely chopped cilantro
  2 tomatoes, cored and finely chopped
  1 medium carrot, finely chopped
  1 jalapeno, seeds removed and finely chopped
  
  

  For the sauce:
  3 cups cilantro leaves
  1 tbsp. freshly squeezed lime juice
  1/2 cup homemade mayonnaise
  12 corn tortillas
  1 avocado, halved, pitted, peeled and chopped
  Kosher salt and freshly ground black pepper to taste

  Preparation:

  In a large bowl, combine fish, shrimp and juice. Leave to marinate for 20 minutes. Drain all but 1/2 cup of water. Add the remaining ingredients, season to taste with salt and pepper and stir. Cool for 20 minutes.

  For the sauce. In a food processor, pulse cilantro, lime juice, salt and pepper until finely chopped. Add mayonnaise and puree until smooth. Cool in the refrigerator.

  To serve. Apply a thin layer of herb mayonnaise to the tortillas. Top with ceviche and sliced ​​avocado.

• — Shrimp ceviche —

  Ingredients for 6 servings:

  2 tbsp. extra virgin olive oil
  4 oranges or sour oranges
  30-35 medium shrimp, peeled, shells set aside
  1 tbsp. Jamaican peppercorns
  6 sprigs of cilantro + 2 tbsp. finely ground
  1/4 cup fresh lime juice
  Red habanero pepper, seeded and finely chopped
  3 cloves garlic, finely chopped
  1/2 small red onion, thinly sliced
  1 large tomato, chopped
  Kosher salt to taste

  Preparation:

  Zest half of one orange and set aside. Squeeze the juice from the oranges: you will need about 3/4 cup. Add shrimp shells, pepper, cilantro sprigs, orange zest, salt and 4 cups water to a saucepan and bring to a boil. Reduce heat to medium-low and let mixture simmer for 10 minutes. Strain broth through a fine sieve, discarding solids. Add shrimp to broth and cook until tender, about 5 minutes. Place shrimp on plates and add chopped tomato. Add 1/4 cup broth. Freeze any remaining broth for another use.

• — Mexican Ceviche —

  Ingredients for 4 servings:

  450 gr. medium shrimp, peeled
  1/2 cup clams
  1 glass of tomato juice
  1/4 cup olive oil
  2 tbsp. freshly squeezed lime juice
  2 tbsp. chopped red onion
  1.5 tsp. Mexican hot sauce
  1.5 tsp. Worcestershire sauce
  4 cloves garlic, peeled
  2 chipotle chiles in adobo sauce plus 2 tbsp. sauce
  Kosher salt and freshly ground black pepper to taste
  1/4 cup thinly chopped cilantro
  1/2 avocado, peeled, pitted and thinly sliced

  Preparation:

  Place 12 shrimp in a small bowl. Chop the remaining shrimp and place with the clams in a large bowl. Cover with a lid and place in the refrigerator for 1 hour. Meanwhile, blend tomato juice, oil, lemon juice, onion, hot sauce, Worcestershire sauce, garlic, chipotle and adobo with salt and pepper in a blender until smooth; cool.

  Divide the seafood mixture into bowls or glasses, sprinkle with cilantro, and pour in the sauce. Decorate the edges of the dish with the remaining shrimp.

• — Fijian ceviche —

  Ingredients:

  450 gr. boneless, skinless sea bass fillet, cut into small pieces
  1 cup white vinegar
  3/4 cup coconut milk
  1/4 cup finely chopped fresh cilantro
  3 green onions, thinly sliced
  1 ripe tomato, seeds removed and finely chopped
  1 small red pepper, seeds removed and finely chopped
  1 small yellow pepper, seeds removed and finely chopped
  1/2 small red onion, finely chopped
  2 tbsp. freshly squeezed lime juice, plus slices for serving
  Kosher salt and freshly ground black pepper

  Preparation:

  In a large bowl, combine chopped fish with white vinegar. Leave to marinate for 30 minutes, then drain and rinse the fish. Return the fillets to the bowl along with the coconut milk, cilantro, scallions, tomato, bell peppers and red onions and toss gently to combine. Add lime juice, salt and pepper and refrigerate for 20-30 minutes.

• — Hawaiian Style Ceviche Ahi Poke —

  Ingredients for 6 servings:

  450 gr. fresh tuna
  1 medium tomato, chopped
  1 cup limu seaweed, chopped
  1/2 cup sweet onion, finely chopped
  1 tsp sesame oil
  1/2 tsp. ground red pepper
  2 tbsp. lime juice
  2 tbsp. soy sauce

  Preparation:

  Cut the tuna into cubes. Place in a large bowl and gently toss with tomatoes, seaweed, onion, oil and red pepper. Add soy sauce, lime juice and leave to marinate for 15-20 minutes. Serve with some fresh seaweed.