SALMON HALIBUT SHRIMP CEVICHE (GF, R)

salmon halibut shrimp ceviche.JPG

SALMON HALIBUT SHRIMP CEVICHE | makes 30 servings |

INGREDIENTS

  • 2 lbs wild caught salmon
  • 2 lbs halibut
  • 4 lbs uncooked shrimp
  • 6 large cucumbers
  • 2 medium red onions
  • 2 stalks celery
  • 8 cloves of garlic
  • 1 inch of ginger
  • sea salt
  • 2 tbsp sugar
  • 4 jalapeños 
  • 6 medium green chillies 
  • 2 cups mixed mushrooms
  • 5 pints of small tomatoes
  • 1 bunch raddish
  • 1 bunch cilantro
  • 2 cups orange juice
  • 2 cups lime juice
  • 1 cup passion fruit juice

STEPS

  1. in a blender, combine the following: 1 red onion, celery, garlic, ginger, sugar, jalapeños, green chillies, cilantro, and about 1 cup of water.  blend until very smooth.
  2. add orange juice, lime juice, and passion fruit juice.   
  3. add salt to taste - this should taste a bit on the salty side
  4. cut up your vegetables (radish, cucumber, tomatoes), add the mushrooms and set them aside
  5. cook the shrimp in boiling water for about 3 minutes - be very careful not to overcook them because they will get rubbery once they sit in acid for a few hours
  6. carefully cut your salmon, halibut, and shrimp into small cubes, being especially careful to keep them uniform in size
  7. place the fish and shrimp into a pan or deep dish
  8. pour your liquid mixture over the fish making sure that the fish is adequately covered and keep in the fridge for 4 hours
  9. you can mix the fish and shrimp after about 2 hours
  10. this process is the "cooking process", be careful not to squish the meat as you mix
  11. combine the fish and shrimp mixture with the vegetables and mix by hand
  12. top with a thinly sliced red onion
  13. add fresh coriander for garnish