Tropical Ceviche Maya Style
Author: Vivica Menegaz
Recipe type: appetizer, Main
Cuisine: Mexican
- 1 cup boiled octopus meat, cut in small rounds.
- 1 cup cooked, peeled small shrimp
- ½ pound fresh, sashimi quality grouper (or sea-bass) filet
- ½ cup freshly squeezed lime juice
- ½ cup fresh passion fruit pulp (or bottled juice)
- 2 cups mango (about 12 ounces), peeled and cut into small cubes
- 1 small purple onion, cut in very small pieces (1/4 inch)
- 1 small cucumber, peeled, seeded and cut in small cubes
- The pulp of 1 young coconut OR ½ cup coconut cream
- 1 cascabel chile fresh or dried
- 1 fresh habanero chile
- ½ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- salt and freshly ground black pepper to taste
- Mix the lime juice, the passion fruit pulp in a non reactive (non-metal) bowl.
- Clean the habanero chile from seeds and chop in small pieces, you can add as much as you like to the bowl, checking for spiciness.
- Remove seeds from the cascabel chile and grind to a powder, add to the bowl.
- Cut the fish in small cubes and submerge in the bowl, making sure it is covered with the juices.
- After about 2 hours add the shrimp and the octopus, let marinate another hour.
- Now you can either drain the fish, for a drier ceviche of leave all the juices for a wetter version.
- Open the young coconut, drain and save the water for drinking, scoop out the soft pulp.
- Cut the pulp in small pieces.
- Now you can add the chopped onion, cucumber, mango, the chopped cilantro and mint to the ceviche.
- Add the coconut pulp or the coconut cream and stir well.
- Add salt and fresh black pepper to taste.
- Garnish with fresh cilantro leaves and serve immediately!
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/tropical-ceviche-maya-style
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