Mullet Ceviche

Preparing ceviche is considered cooking fish with lime juice. The fish is marinated in lime juice for 3-4 hours altering the structure of the proteins in the fish, giving it the color and the texture of cooked fish.

  • Mullet trimmings (steamed fillets or whole fish),1 lb (453 g)
  • Fresh shrimp, 1/2 lb (226 g)
  • 1 medium red onion, sliced
  • 2 lemons
  • 1 jalapeno pepper, diced
  • 1 mango (not too ripe), diced
  • 2 Tbsp cilantro, chopped
  • 1 medium tomato, diced
  • 1/4 tsp salt
  • 4 dashes Tabasco hot sauce
  1. Steam mullet for 10 minutes. Scrape the flesh from the bones or cut fillets into 1/2" pieces.
  2. Clean shrimp and boil for 1 minute in water. Dice into 1/2" pieces.
  3. Squeeze the juice out of lemons.
  4. Mix mullet with shrimp and add lemon juice.
  5. Add diced mango, tomato, jalapeno, onion and cilantro.
  6. Mix everything together and season with salt and Tabasco sauce.
  7. Let ceviche stand for 15 minutes, then serve.

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