Thursday, May 30, 2013

Seviche de Mariscos with Coconut

Latin America's love affair with seviche is believed to predate the Inca Empire.  The key to good seviche is not to over
marinate the fish.  About 15 minutes in the lime mixture should be enough, otherwise it becomes too chewy.


  • 1 Ounce lobster (cook) dice
  • 2 Can colossol crab meat
  • 3 Medium shrimp, cooked
  • 4 Tablespoon lime juice
  • 1 Tablespoon red onion, julienned
  • 4 Cilantro leaves
  • Salt, to taste
  • Pinch rocoto
  • 1 1/2 Tablespoon coconut milk
  • 6 Roasted cashews, whole
  • 1 Pinch micro cilantro
  • 2 Chifles (plaintains)
  • 5 Slices fresno pepper
  • 1/2 coconut, for plating


Step 1:

In a large bowl, toss lobster, colossal crab, shrimp, rocoto, lime juice, salt, red onion, cilantro leaves, fresno pepper and coconut milk. After mixing, taste for seasoning, acidity and spice and adjust accordingly. If there’s too much acidity, add a few drops of crushed ice (about 1 tsp). To serve, plate in the coconut shell over ice. To garnish, sprinkle chifles, cashews and micro cilantro on top.

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