Fresh seafood can be a treat at any time, especially when it’s a winning Ceviche recipe! That’s what’s on the menu tonight as we grab a Bite with Belkys.
The Chef: Juan Chipoco
The Restaurant: CVI.CHE 105 on South Beach
The Dish: Ceviche Ganador
Ingredients:
Ganador Sauce:
5 medium size roasted rocoto peppers
½ medium size red onion
1 celery stick
¾ cup water
2 small ginger roots
1 tsp. rocoto paste
1 tsp. chopped aji limo
2 tbsp. vegetable oil
1 garlic clove
sea salt & pepper to taste
Ceviche:
8 oz Corvina fish (cubed 1 inch approx)
6 mussels
6 shrimp
3 oz. octopus
3 oz. calamari
lime juice ( 4 limes)
1 chopped garlic cloves
4 sweet potato chunks
2 oz. Peruvian corn
Method of Preparation:
– Chef Juan starts by making a smoked red pepper sauce. In a blender- add fresh celery,
garlic, smoked red pepper, fresh ginger, red onion, sea salt, water– and blend. Set that aside.
– For the Ceviche, add fresh chopped Corvina fish, shrimp, octopus and calamari, sea salt — pepper, and garlic. Mix well. Add fresh lime juice, the smoked red pepper sauce- and blend it well.
– Next, add a touch of ají limo, which is a Peruvian red pepper. Put in a bit of chopped rocoto, another spicy peruvian pepper which you can get at any Latin market.
– Add Cilantro, red onions, and mussels- and mix together for about 35 seconds in the lime juice. The citrus juice is what “cooks” the seafood. And it’s ready!
To Plate:
Chef Juan plates the Ceviche Ganador with a wedge of lettuce- then drizzles with more lime juice- and garnishes with red onion, sweet potato- and peruvian corn.
Serving suggestion: Sauvignon Blanc
Serves: 2
CVI.CHE 105
105 N.E. 3rd Ave.
Miami, FL 33132
305-577-3454
http://www.ceviche105.com/
Bring in a printed copy of the recipe and get a complimentary glass of wine with your meal now through the end of February.