Shellfish Ceviche

One serving.

Ingredients:

150 gr. assorted shellfish

50 gr. sea bass, diced

5 lemons

1 limo pepper, chopped finely

½ red onion, thinly sliced

1 sprig celery

1 sprig coriander

2 cloves garlic

Salt

Aji-no-moto (monosodium glutamate)

Sweet potato

Corncobs, cooked and cut in slices

Lettuce

“Rocoto” hot pepper.

To Prepare:

Cut the sea bass into squares.

Wash the shellfish.

Clean the prawns and shrimp; boil once in concentrated fish stock.

Wash the squid and cut into rings. Place in boiling water for 3 minutes.

Soak the lemons whole in a bucket-full of water.

Squeeze but not down to the rind so that it doesn't turn bitter.

Place the celery, garlic and coriander in the lemon juice but without mixing so that the lemon can absorb the flavors.

Season with salt and Aji-no-moto (monosodium glutamate) and add the chopped “limo” pepper. Put to a side for a few minutes.

When ready to serve, place the raw fish and shellfish in a bowl and cover with the lemon juice. Add one tsp. of chopped coriander.

To decorate the dish:

Place the fish and shellfish in the center. Add the lemon juice from the bowl and cover with the sliced onion.

Add to the plate lettuce leaves, sweet potato in slices and the corncobs.

Decorate with a slice of “rocoto” hot pepper in the center.

Decorate with a slice of “rocoto” hot pepper in the center.

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