Satsuma Ceviche
Ingredients
- 2 quarts water
- 2 tablespoons salt
- 2 tilapia fillets, cut into 1/2-inch pieces
- 1 pound raw medium shrimp, peeled and cut in half
- 1 medium red bell pepper, seeded and finely chopped
- 1 large jalapeno pepper, seeded and minced
- 1/2 small red onion, finely chopped
- Juice of 3 satsumas
- Juice of 2 lemons
- Juice of 2 limes
- 1/4 cup chopped cilantro
- Salt and red pepper flakes
- Endive leaves or chips, for serving
Instructions
Place water and salt in a medium saucepan over high heat; bring to a boil. Remove pan from heat and gently stir in tilapia and shrimp. Let sit in hot water, stirring occasionally, for 2 minutes. Using a slotted spoon, remove seafood from water and transfer in a single layer to a paper towel lined plate to drain. Place plate in refrigerator for 5 minutes to allow seafood to cool. Meanwhile combine peppers, onion and citrus juices in a large glass dish. Add seafood and toss until thoroughly combined. Cover and refrigerate for 2 hours, stirring occasionally. Remove from refrigerator, gently stir in cilantro and season to taste with sea salt and red pepper flakes. Let sit for 15 minutes before serving. Serve with endive leaves and chips. Makes 8 appetizer servings.