Three Ways to Ceviche
Ingredients
- 3 c Lime Juice
- 1 c Light Agave Syrup
- ½ oz. Jalapeños, seeded
- ½ c Mojo Sauce
- 2 T Olive Oil
- ½ lb. 16-20 Gulf or Wild-Caught Shrimp, split
- ½ lb. Kampachi
- ½ lb. Mixed Mushrooms, such as Shimenji, Shiitake and King
- 3 ea Avocados, diced small
- 3 ea Roma Tomatoes, peeled, seeded
- 2 ea. Cucumbers, small dice
- 4 oz. Red Onion, pickled or raw
- Cilantro, slivered, small bunch, chopped
- Kosher Salt, to taste
- Chili Oil, to taste
PREPARATION
Purée lime juice with agave syrup and jalapeños. Add mojo sauce and oil: Set aside.
Poach shrimp until they just start to turn pink but not cooked through. Transfer to an ice bath, peel and halve lengthwise. Slice fish and mushrooms into medium-sized cubes.
Divide marinade among the shrimp, fish and mushrooms, keeping separate. At service, divide avocados, tomatoes, cucumbers, onions and cilantro among the three proteins. Season to taste with salt.
Executive Chef Eric Bartholomew, LaCo, Seacrest, Florida, from Food Fanatics® Magazine.