Shrimp and Hogfish Ceviche

Ceviche is believed to have originated in the coastal regions of Latin America, particularly in Peru, where it holds significant cultural and culinary importance. I wrote a blog post that goes in depth on the origins and varieties of ceviche here.

Ingredients:

  • Seafood:

    • 1/2 lb Key West pink shrimp (preferred), peeled, deveined, and chopped into bite-sized pieces

    • 1/2 lb (225 g) hogfish, filleted and cut into small cubes

  • Marinade:

    • 1 cup fresh squeezed lime juice (about 6-8 limes)

    • 1/4 cup fresh squeezed lemon juice (about 2 lemons)

    • 1/4 cup fresh squeezed orange juice (about 1 orange)

    • 1/2 tsp sea salt

  • Vegetables and Herbs:

    • 1/2 cup red onion, finely diced

    • 1/2 cup tomatoes, diced

    • 1/2 cup cucumber, peeled, seeded, and diced

    • 1/2 cup red bell pepper, finely diced

    • 1 jalapeño or serrano pepper, finely chopped (optional, consider your guests’ heat tolerance)

    • 1/4 cup fresh cilantro, chopped

    • 2 tbsp fresh parsley, chopped

  • Optional Ingredients:

    • 1 avocado, diced

  • Garnish and Serving:

    • Fresh tortilla chips or tostadas

Instructions:

  1. Prepare the Seafood:

    • Place the chopped shrimp and hogfish into a large bowl.

    • Pour the fresh lime, lemon, and orange juices over the seafood. Ensure that the seafood is fully submerged in the citrus juice.

    • Sprinkle with sea salt and gently stir to combine.

  2. Marinate the Seafood:

    • Cover the bowl with plastic wrap and place it in the refrigerator.

    • Allow the seafood to marinate for 30-60 minutes, or until the shrimp turn pink and opaque, and the hogfish becomes firm and opaque as well. Stir occasionally to ensure even marination.

  3. Prepare the Vegetables and Herbs:

    • While the seafood is marinating, prepare the red onion, tomatoes, cucumber, red bell pepper, and jalapeño. Place them in a separate bowl.

    • Add the chopped cilantro and parsley, and mix everything together.

  4. Combine and Finish:

    • Once the seafood is fully marinated, remove it from the refrigerator.

    • Drain some of the excess citrus juice, leaving a bit in the bowl to keep the ceviche moist.

    • Add the prepared vegetables and herbs to the seafood. Mix everything together gently but thoroughly.

    • If using, fold in the diced avocado carefully to avoid mashing it.

  5. Serve:

    • Serve the ceviche immediately, garnished with fresh cilantro or parsley.

    • Accompany with fresh tortilla chips or tostadas for a crunchy contrast.

    • Add lime wedges on the side for an extra burst of citrus flavor.

Shrimp and Hogfish Ceviche