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Restaurants›La Cañita›Tropical Ceviche Recipe

Tropical Ceviche Recipe

Inspired by La Cañita

Time1h

Serves4

Fresh seafood, passion fruit leche de tigre

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Ingredients

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Seafood

1 pound Fresh shrimp, peeled and deveined

1 pound Fresh scallops, cleaned and diced

1 pound Fresh fish fillet (like snapper or tilapia), diced

Leche de Tigre

1 cup Passion fruit pulp

1 cup ReaLime juice

1 cup fish stock

1 medium Red onion, thinly sliced

1/2 cup Cilantro, chopped

1 small Jalapeño, minced

1 tsp Celtic sea salt

1/2 tsp black pepper

Garnish

1 medium Avocado, diced

1 bag Tortilla chips

Method

Preparation of Seafood

1

Prepare the Shrimp and Fish

In a large bowl, combine the shrimp, scallops, and fish fillet. Set aside.

2

Marinate the Seafood

Pour the lime juice over the seafood mixture until fully submerged. Cover and refrigerate for 30 minutes to allow the seafood to 'cook' in the acidity of the lime juice.

Leche de Tigre Preparation

3

Combine Ingredients

In a blender, combine the passion fruit pulp, fish stock, red onion, cilantro, jalapeño, salt, and black pepper. Blend until smooth.

4

Strain the Mixture

Strain the blended mixture through a fine mesh sieve into a bowl, discarding the solids. This is your leche de tigre.

Assembly

5

Combine Seafood and Leche de Tigre

Once the seafood has marinated, drain off excess lime juice and mix the seafood with the prepared leche de tigre.

6

Add Garnishes

Gently fold in the diced avocado. Serve the ceviche in bowls, garnished with additional cilantro if desired, and alongside tortilla chips.