Seafood ceviche
2 servings
20 minutes
It's hard to choose wines for spicy dishes: dry ones will leave a stone taste in your mouth, so Daria chose a dessert one. It shouldn't be liqueur, it's better to take something that has a little sourness.
1
Dip the shrimp (peeled from shells and heads) in boiling salted water for ten seconds, then cut in half. Cut the tuna and salmon into large cubes, and cut each scallop into four pieces.
- King prawns: 2 pieces
- Salmon fillet: 40 g
- Tuna fillet (loin): 40 g
- Scallops: 2 pieces
2
Cut the cherries in half, slice the cucumber into thin slices, and chop the red onion into thin strips.
- Cucumbers: 0.5 piece
- Cherry tomatoes: 4 pieces
- Red onion: 1 piece
3
Preparation: mix citrus juices with sugar, soy sauce, tom yum paste, garlic, ginger, and chili pepper. Blend everything until liquid. For two servings of ceviche, 120 grams of dressing is needed. This dressing will be enough for about five servings and can be stored in the fridge for two days.
- Lemon juice: 100 ml
- Lime juice: 120 ml
- Sugar: 40 g
- Soy sauce: 40 ml
- Tom yum paste: 25 g
- Garlic: 0.5 clove
- Ginger: 20 g
- Red chili pepper: 5 g
4
Combine the seafood mix with the dressing, refrigerate for 8 minutes. Serve in cold plates, garnish with thinly sliced radish and herbs.
- Radish: to taste
- Cilantro: to taste
- Frisee: to taste
- Purple basil: to taste
