Shrimp and Sea Bass Ceviche
Shrimp and sea bass ceviche is a make-ahead seafood dish that feeds a crowd and needs no stove time beyond a quick shrimp poach. Ceviche comes from the coastal kitchens of Peru and Ecuador, and this version loosely follows that tradition with a mix of lemon and lime juice and a little habañero for heat. Corn grilled in its husk adds a smoky sweetness against the sharp, cold fish.
Instructions
Bring a pot of salted water to a boil and set a bowl of ice water next to the stove. Drop in the shrimp for just 30 seconds, then move them straight into the ice water to stop the cooking, and drain well.
Combine the shrimp with the diced fish in a large bowl. Toss with the onion, ginger, garlic, hot pepper, celery, salt and black pepper.
Cover the bowl and chill it in the refrigerator for at least 30 minutes and up to 2 hours.
Pour in the lemon and lime juices, stir, and return the bowl to the refrigerator for 1 more hour.
Fold in the chopped cilantro and the grilled corn. Taste, adjust the salt and pepper if needed, and serve.
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