Seviche de Mariscos with Coconut

By , SushiSamba

Published January 03, 2017

(iStock)

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.

Cook Time:

Prep Time:30 min

Total Time:30 min

Servings: 1

Ingredients:

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

Preparation:

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.

URL

https://www.foxnews.com/food-drink/seviche-de-mariscos-with-coconut