Cantina Beach Trio of Ceviches - Food: Popular Hispanics® celebrates the importance and meaning of food as the very fabric of our Hispanic culture.

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Food: Popular Hispanics® celebrates the importance and meaning of food as the very fabric of our Hispanic culture.

Cantina Beach Trio of Ceviches

by Chef Andres Parlange

Cantina Beach

Trio of Ceviches

Grouper Ceviche

Grouper…………………………….12oz

Freshly Squeezed Lime Juice……….2oz

Sour Orange Freshly Squeezed……2oz

Red Onion julienne…………………2tbsp

Chopped Cilantro…………………..1oz

Sliced Jalapeno………………………1oz

Club Soda……………………………..1oz

Cut Grouper fillets in small dice size. Spread out fish in hotel pan and heavily season with salt. Use spatula to incorporate salt. Then fully submerge fish in freshly squeezed and strained lime juice and marinate for at least 45 min. Add red onion, cilantro and jalapeno peppers. Rectify seasoning and add enough soda water so when you taste the lime juice is not overpowering. Garnish with chopped cilantro, julienne red onion and sliced fresh jalapenos.

Octopus Ceviche

Steamed Octopus.................3 pounds

Red Onion Julienne................1/2 each

Dried Oregano.......................Garnish

Lime Juice............................2 cups

Guajillo Oil.............................2 cups

Chopped Cilantro....................1/2 bunch

Salt.......................................to taste

Use steamed whole octopus (if you can only find raw octopus, blanch in boiling water for no longer than 40 min). Wet 2 dry bay leaves, adding quartered onion and some salt to season the water. Cool down in cooler or place in freezer. Slice octopus tentacles while still a little frozen. Use a sharp knife and slice very thin. Add the rest of the ingredients and check seasoning to taste.

Shrimp Ceviche

U/7 Peeled Prawns........2 pounds

Fresh Lime Juice...........1/2 quart

Pico de Gallo................1 cup

Ketchup........................1 cup

Chopped Cilantro............1/2 bunch

Club Soda......................to taste

Fresh Jalapeno Sliced.....3 each

Clean, devein and peel prawns. Cut prawns in bite-sized pieces, seasoning with salt, and completely submerge in the lime juice and marinate for at least 45 min or until the translucent look is gone. (*** must be cut in bite-sized pieces in order for it to cook in the lime juice properly) in a separate bowl, mix the rest of the ingredients and add prawns when finished marinating.

Chef’s note: Use the club soda to rectify the acidity level of the lime juice. Depending on the time of the year your limes will have a different acidity level. You add the soda water when cooking is done and in order for you to swallow the lime juice by itself with out making a bitter face.

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