FISH, SHRIMP AND SCALLOPS HOT CEVICHE

FISH, SHRIMP AND SCALLOPS HOT CEVICHE

Ingredients :

3 lb - 5 oz (1½ k) sea bass or any firm white fish

2.2 lb (1 k) small shrimps

2 cups water

8 fresh aji/fresh chili

3 tablespoons chopped cilantro and a cilantro sprig

Salt

Pepper

3 dozens scallops

1 cup key lime juice

3 tablespoons crushed garlic

3 medium size onions, cut julienne

1 lettuce

Preparation:

Cut fish in 1”x1” (2x2cm)
Wash and devein shrimp. Remove skin from tails.
Clean scallops.
Blend fresh aji with water.
Season fish, shrimp and scallops with salt, garlic and chopped cilantro (reserve ½ teaspoon for decoration).
Sauté onion in skillet for a minute. Add blended aji. Boil for 5 minutes.
Add aji mixture to seafood and bring to a boil for 4 minutes, approximately. Remove from heat.
Serve individually and garnish with lettuce, chopped cilantro and cilantro sprig.