Shrimp and Fish Ceviche in Pasilla Verde Sauce

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There’s nothing quite like the refreshing, tangy taste of ceviche on a warm Southern California day. Ceviche, which originated in Latin America, is a perfect blend of fresh seafood and zesty citrus. The combination of sunny weather, vibrant produce, and coastal influence makes it a staple in my kitchen. One of my favorite ways to prepare ceviche is by combining shrimp and tilapia. Both are sweet and mild, allowing the brightness of the pasilla verde sauce to give you that punch of flavor we all crave. For this recipe of Shrimp and Fish Ceviche in a Pasilla Verde Sauce, we used freshly squeezed lime juice, onion, garlic, cilantro, tomatillos and charred peppers for just a touch of smokiness, to make a pasilla verde sauce. Its velvety texture and mild tartness will make your mouth pucker in delight. Honestly, I can’t stop eating this!

What is Ceviche?

Ceviche is a seafood dish that originates from the coastal regions of Latin America. It typically consists of raw fish or other seafood, marinated in citrus juices, which chemically “cook” the fish through a process called denaturation. The acidic in the citrus juices change the texture and color of the seafood, making it firm and opaque, similar to how it would look if cooked with heat.

Is Ceviche safe to eat?

Ceviche can be safe to eat if prepared properly, but there are some important considerations to ensure its safety:

• Freshness of Fish: Use the freshest possible fish. Since the fish is not cooked with heat, it should be of the highest quality to minimize the risk of foodborne illnesses.
• Proper Handling: Keep the fish refrigerated until you are ready to prepare the ceviche. Clean and sanitize all utensils, cutting boards, and surfaces that come into contact with the raw fish.
• Marination Time: Ensure the fish is adequately marinated in the citrus juice. The acidity in the juice will help kill some bacteria and parasites. Typically, marinating for at least 30 minutes to an hour is recommended, but this can vary depending on the type of fish and the size of the pieces.
• Avoid Cross-Contamination: Keep raw fish separate from other foods and use separate utensils and cutting boards to prevent cross-contamination.

While citrus juice can reduce the risk of some pathogens, it may not eliminate all potential foodborne hazards, such as certain bacteria and parasites. For individuals with weakened immune systems, pregnant women, young children, and the elderly, it’s advisable to consult a healthcare provider before consuming raw or undercooked seafood.

Can I use other citrus?

Yes, you can. You can use any citrus but when use orange juice to make ceviche, but it is typically used in combination with more acidic juices like lime or lemon. The high acidity of lime or lemon juice is important for the denaturation process that “cooks” the fish and ensures it is safe to eat. Orange juice can add a sweetness, but on its own, it might not be acidic enough to properly denature the proteins in the fish.

Can I use other seafood?

Yes, you can use a variety of other seafood for ceviche besides fish and shrimp, but sometimes they need to be cooked. Common alternatives include:

• Scallops: These can be sliced thinly and marinated similarly to fish. They have a delicate texture that works well in ceviche.
• Crab: Fresh crab meat can be used to make a sweet and delicate ceviche. Ensure the crab is fully cooked before using it.
• Octopus: Octopus can be pre-cooked before being used in ceviche to ensure tenderness. Once cooked, it can be cut into small pieces and marinated.
• Squid: Like octopus, squid is often pre-cooked before being used in ceviche. It can be cut into rings or small pieces.
• Lobster: Cooked lobster meat can add a luxurious touch to ceviche. It should be cooked and then marinated.

What type of fish can I use?

In ceviche, you want to use fresh, firm-fleshed fish that can hold up to the acid in the citrus marinade. Here are some popular choices:

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Shrimp and Fish Ceviche in a Pasilla Verde Sauce

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Ingredients

Pasilla Verde Sauce

• vegetable oil
• 3 pasilla peppers
• 5 tomatillos (large)
• 1/2 large white onion
• 2 garlic cloves
• 1/4 bunch cilantro
• 2 cups fresh lime juice
• Salt to taste

Ceviche

• 1 pound large shrimp, thawed if frozen
• 2 cups fresh lime juice
• 3 filets tilapia, thawed if frozen
• 1/2 large cucumber, peeled, halved, cut into 1/4 inch slices
• 1/4 cup thinly sliced red onions cut into half-moons
• 2-3 thinly sliced radishes
• crackers or tostadas, to serve

Instructions

Pasilla Sauce

1. Lightly rub oil on pasilla peppers. Over medium-high heat on your gas burner, char all sides of the pasilla peppers. Place the peppers into a plastic bag and seal. (Or place into a large bowl and wrap tightly in plastic wrap.) Allow to sit and soften for 20 minutes.
2. Remove the charred skin, stem and seeds from the pasilla peppers, by rubbing the skin under running water or with a paper towel.
3. Put lime juice, tomatillos, onion, garlic, cilantro, and pasilla peppers into a blender and puree until smooth and set aside. It makes a generous 2 cups.

Ceviche

1. Cut 1-inch pieces of tilapia and place into a large non-reactive bowl. Cover with lime juice, cover with plastic wrap and refrigerate and allow the citrus to cook the tilapia fish for 2-3 hours, until opaque.
2. Stir in shrimp during the last 25-30 minutes.
3. Strain seafood from the lime juice and discard the juice.
4. In a glass bowl, add the citrus cooked fish and shrimp, cucumbers and the pasilla pepper salsa verde. Toss to combine.
5. Garnish with thinly sliced red onions and radishes. Serve with tostadas or crackers.

Notes

Don't miss out on this ceviche because the seafood is cooked in citrus juice. Alternately, you can gently poach your fish and shrimp in a pot of simmering water. The texture might be different, but you can still lap up every last ounce of this pasilla sauce.

You can also find our traditional Aguachile with a Spicy Avocado Sauce recipe here on the blog as well.

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About Post Author

Art Rodriguez

https://www.latinofoodie.com

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