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OK, the title does nothing for you except maybe tell you there's a post about ceviche coming up. Anyway, I made ceviche. I made shrimp and scallops ceviche. I made ceviche for the very first time. EVER. It was so good and so easy and did I mention how good it was? Because it really, really was. See, ceviche is on every menu in Panama. Makes sense when you consider how readily available fresh seafood is. They make it out of pretty much anything that swims or floats. As common as it is in my motherland, I've always been intimidated by the process.
I served it with corn tortilla strips and platanitos (thinly sliced and fried green plantains). For some reason, the tortilla strips go really well with the shrimp bits, while the plantain compliments the scallops' smooth texture and sweetness. I think you should give it a try, let me tell you what I did.
Ceviche de Camarones y Conchuelas (Shrimp & Scallop Ceviche)
1 lb medium shrimp, peeled & deveined
1 lb small scallops
1 garlic clove
1 bay leaf
2/3 cup fresh lime juice
1/3 cup fresh orange juice
2 tsps Dijon mustard
1 tsp habanero paste
1 red onion thinly sliced
1 avocado, cubed
First, get the pickling juice ready. In a glass or plastic bowl, combine the fruit juices, mustard, habanero, salt to taste and add the onions. I sliced mine with a mandolin to make sure they were very thin, but if you like raw onions, you need not worry about thickness. Set aside.
Step 2: Blanch the seafood. Fill a large pan with water, add the garlic and bay leaf and a bit of salt. Bring the water to a slow boil for about 5 minutes, to allow the aromatics to flavor the water. Drop the seafood in, turn off the heat and allow the shrimp and scallops to remain in the water for 3 minutes or so. Long enough for the shrimp to begin to pink.
Have a bowl of iced water at the ready. Remove the seafood from the hot water, drain then plunge into the cold water. Leave the seafood in the cold water long enough to stop the cooking. Now add the seafood to the pickling mix, making sure there's enough liquid to cover most of the seafood, if not all. Since the seafood is partially cooked already, it will only take about 2 hours for all the flavors to meld, but if you can make it hours ahead, the flavor will only improve. Just give it a stir every now and then to make sure the seafood is pickling evenly.
Add the avocado cubes just before serving cold with chips.
Other recipes by Anamaris:
Pescado a la Caribeña
Puerco en Salsa Verde (Pork in Green Sauce)
Sopa de Arroz con Pollo
A Tale of Two Rice Recipes
Cod in Creamy al Ajillo Sauce
Arroz con Coco (Coconut Rice)
Panamanian Pasta: Johnny Mazzetti
Sopa de Res con Arvejas (Split Pea and Beef Soup)
Yuca Delights: With Mojo or Spicy Mayo-Ketchup
Chuletas Guisadas (Stewed Pork Chops)
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