Shrimp And Fish Ceviche With An Asian Twist

Whenever I come up with a new dish for my repertoire I take photos of it and eventually store them in a box so I can feel encouraged to make it again. Last month I decided I wanted to make ceviche for the entire family and I didn't want a plain/old boring dish. If you have never tasted this delicacy let me just tell you it's basically fish, shrimp and often other sea creatures too cooked in citrus juices like limes, lemons, tangerines... The most common one is the Peruvian ceviche which people love but I'm not into ketchup so this is how I'd recommend you make it. The final product is a mixture between a tartare and a carpaccio. Heavenly, really. If you want to make this...

This is what you need:

01 8 cups of raw, peeled and deveined shrimp

02 8 cups of cubed white fish

03 4 cups or lemon juice

04 2 tablespoons of grinned ginger

05 2 tablespoons of sesame oil

06 4 tablespoons of sesame seeds

07 1 chopped white onion

08 1 tablespoon of oyster sauce
09 4 avocados

10 salt and pepper to taste

This is what you need to do:
In a large bowl place the peeled shrimp and cubed fish and add the 4 cups of lemon juice, allow it to rest for about 10 minutes and add the chopped onions, ginger, sesame oil, oyster sauce and let it rest for 20 more minutes. You will notice the the transparency of the fish and shrimp will begin to change and it will start to look cooked. You will determined how "cooked" you want it but I advice that you don't let it sit for over 1 hour because the taste will change dramatically. Once you're ready to serve add salt, pepper, sprinkle with sesame seeds and top with avocado. Serve it with crostini and a cold cup of sake.

Tada!