As I mentioned in my last post, I spent a fabulous almost week in Playa Del Carmen, Mexico and had the enormous privilege and pleasure of meeting, talking with and watching the work of Chef Bernardo of Villa Aqua. With my sisters affinity, love and almost contagious obsession with fish, she asked for fish, fish and more fish – it was her birthday, after all – and we made her make dining decisions. Ceviche was a theme for one of our many spectacular meals. It included THREE variations on this theme. So, here is my take on Chef Bernardo’s Tropical Ceviche-served with fresh homemade corn tortillas (or store bought-whatever works for you! Note: The fresher the better).
Not to be obvious, but to be completely obvious, fresh seafood is a must…
-1/2 to 3/4 lb fresh shrimp, tails removed and coarsely chopped (uncooked is preferred as it ‘cooks’ in the citrus juice, but if you are not comfortable with that, cooked shrimp is okay to use)
-1 Fresh mango-sliced and diced
-1 Orange-sliced and diced
-1 Avocado-sliced and diced
-1/4 Red onion-finely sliced and chopped
-1 cup Grape or Cherry Tomatoes, chopped
-2-3 tbsp fresh lime juice
-3 tbsp fresh cilantro
-1 tsp minced garlic
Once you have all these incredibly fresh ingredients…
In large bowl, combine diced mango, orange, avocado, red onion, grape/cherry tomatoes, lime juice, cilantro and minced garlic. Add prepared shrimp (prepared means tails off and chopped)
Mix and adjust seasoning (add salt and pepper, lime juice, more cilantro etc.). If raw shrimp, let sit as raw shrimp will cook in the mixture over a short amount of time.
Once shrimp is pink (not translucent), mix again and serve in large bowl with chips.
If you have any questions please feel free to contact Chef Louise via email at firstname.lastname@example.org