CEVICHE CALIENTE / Warm Ceviche

In the language of ancient Perú yanuq meant hearth, home...

CEVICHE CALIENTE / Warm Ceviche

Ingredients :

3 lb (1 ½ k) sea bass or any firm white fish

2.2 lb (1 k) small shrimps

2 cups water

8 Ají amarillo fresco / Fresh yellow aji (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, julienne cut

1 lettuce

3 cups cooked corn kernels

3 sweet potatoes, cooked, peeled and sliced

3 tablespoons vegetable oil

Preparation:

Cut fish in 1 x 1 inch (2 x 2 cm).

Wash and devein shrimp. Remove skin from tails.

Clean scallops.

Blend fresh yellow aji with water.

Season fish, shrimps and scallops with salt, garlic and chopped cilantro.

Sauté onion with oil 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 and garnish with lettuce, sweet potato, corn and cilantro sprig.

How to fillet, skin and debone fish

8 servings