Audio By Carbonatix
What’s so perfect about national ceviche day being held on June 28 is the fact that ceviche is the perfect dish for sultry summer days in Miami.
Seafood and vegetables are kissed by citrus to make a cool and refreshing meal. My Ceviche chef/partner Sam Gorenstein knows a thing or two about ceviche. A James Beard nominee, Gorenstein was named Best Chef 2013 by Miami New Times.
See also:
– National Ceviche Day Is Today: Deals in Brickell, Midtown, and SoBe
– Best Chef 2013: Sam Gorenstein
You can pop into either My Ceviche location for a 25% discount on dine-in ceviche (or take advantage of ceviche deals throughout Miami). Or, make Gorenstein’s colorful, tangy Florida Key lime-sour orange, aji amarillo and Thai basil mixed ceviche at home with this recipe.
Sam Gorenstein’s Florida Key Lime-Sour Orange, Aji Amarillo & Thai Basil Mixed Ceviche
Serves 6-8
To prepare the shrimp:
Ingredients
6 cups water
1 lb shrimp, peeled and deveined
1 carrot
2 celery branches
1 large white onion
4 garlic cloves
1 orange, sliced
1 lemon, sliced
1 bay leaf
Sea salt
Black peppercorns
Directions
In a large pot bring carrots, celery, onions, garlic, orange slices, lemon slices, bay leaf, black peppercorns and sea salt to a boil. Add the shrimp and cook approximately one minute. Remove from water and let cool. Cut each shrimp in half and reserve in refrigerator.
To prepare the octopus:
Ingredients
1 lb whole fresh octopus
1 carrot
2 celery branches
1 large white onion
4 garlic cloves
1 orange
1 lemon
1 bay leaf
Sea salt
Black peppercorns
Directions
In a large pot simmer; carrots, celery, onions, garlic, orange slices, lemon slices, bay leaf, black peppercorns, and sea salt. Add the octopus and simmer at low temperature for about 2.5 hours or until octopus is tender. Let cool.
Remove the head, and thinly slice the tentacles. Set aside in refrigerator.
To prepare the juice:
Ingredients
1 cup orange juice, freshly squeezed
1½ cups sour orange juice, freshly squeezed
1½ cups Key lime juice, freshly squeezed
2 tbsp aji amarillo paste
1 tbsp ginger, chopped
2 celery branches
4 garlic cloves
1 jalapeño, seeded
1 white onion, peeled
1 tbsp pure honey
Directions
Combine all ingredients in a blender until smooth. Pass through a fine mesh strainer. Set aside in refrigerator.
To Finish
1 lb blanched shrimp, cooled
1 lb cooked octopus, cooled
1 lb fresh raw fish fillet (grouper, corvine, snapper), chopped
1 red onion, thinly sliced
1 pint grape tomatoes, halved
2-3 radishes, thinly sliced
1 bunch cilantro, chiffonade
1 sprig Thai basil leaves, chopped
2 jalapeños, seeded & finely diced
2 Haas avocados, Diced
Sea salt
Prepared juice
2 sweet potatoes, blanched, peeled and sliced in six-eight chunks
2 pieces yellow corn, blanched and sliced into six-eight chunks
In a large bowl combine shrimp, octopus, fish, red onions, tomato, radishes, cilantro, Thai basil, jalapeños, avocado and the prepared juice. Season with sea salt and mix well. Spoon into six to eight bowls and garnish each with a piece of corn and a chunk of sweet potato.
Follow Laine Doss on Twitter @LaineDoss and Facebook.
Follow Short Order on Facebook, on Twitter @Short_Order, and Instagram @ShortOrder.
