From NI Restaurant
At NIZUC all of our ceviches are made with the freshest seafood and the best ingredients. Then, each chef gives his own magic touch to his recipe.
Here we would like to share the ingredients and simple steps of our best seller from NI Restaurant, the Ceviche Sensación. Colorful, fresh, delicious, well balanced and healthy ceviche to enjoy at home.
Ingredients for Ceviche
- 450 gr. Fresh Fish- sea bass, red snapper or grouper
- 450 gr. Of shrimp, cleaned and poached
- 450 gr. Sliced cooked octopus
- Grilled octopus tentacles
- 1/2 cup of fresh coriander, chopped
- ½ cup of fresh red tomatoes, chopped
- Sliced red onion
- 1/4 cup of fersh lime juice
- Cherry tomatoes
- 1/4 cup olive oil or garlic oil
- Salt & pepper to taste
For the Cooked & Grilled Octopus
Ingredients
- Fresh octopus — size of your preference
- Olive oil
- 2 garlic cloves roughly chopped
- Salt & pepper to taste
Instructions
1. Wash and clean your octopus, rinse your octopus thoroughly using running water. You should also ensure that you remove the ink sac.
2. Start boiling water, adding a pinch of salt, allspice, and bay leaf.
3. Before boiling octopus, you can start by dunking the tentacles first. You can do this by holding your octopus by the head, and submerging the tentacles for one second. Take it out, put it back in, and repeat 4-5 times. What we want to achieve in this step is to make the tentacles roll up and coil a bit before boiling the entire octopus.
4. Once the tentacles have coiled up nicely, you can simmer your octopus. Make sure the water is on low heat and adjust the boiling time until the octopus becomes tender. Boil for about 40-45 minutes.
5. You can check for consistency with a fork. When it is already tender, take your octopus out and make sure to drain well.
6. Drizzle with olive oil and add chopped garlic. Let it cool and rest at room temperature, for 30 minutes to 1 hour. Thinly slice your octopus and set aside.
For Crispy Octopus tentacles
7. Preheat a gas grill to medium-high heat. Slice some octopus tentacles. Grill for 3-4 minutes per side, until it’s crunchy. Remove from heat, place in a bowl and set aside.
Coriander Mayonnaise
Ingredients
- 1 1/2 limes juice only
- 1 clove of garlic
- A piece of onion
- A piece of celery
- A piece of sliced ginger
- 1 teaspoon of mustard
- 2 spoons of natural yogurt
- 1 Egg yolk
- 300 ml olive oil
- 100 g fresh coriander, leaves boiled
- 1 serrano pepper (If you wish a spiciy mayonnaise)
- Salt & pepper
Instructions
1 .On a blender, add the lime juice, add the garlic set aside for 10 minutes – this effectively cooks the raw garlic. When the garlic is ready, add the onion, celery, ginger, mustard, yogurt, the coriander, (serrano pepper optional) the egg yolk and a pinch of salt. Blend for a few seconds till all the ingredients are well mixed.
2. With the blender still on, then start adding the oil– drip in one tiny drop at a time until the yolks have absorbed about a third of the oil and the mayonnaise has started to emulsify. Add the oil any quicker and the mayonnaise might split. Pour into a bowl and set aside.
Now you are ready to prepare your Ceviche!
Instructions
- Place the fish in a large mixing bowl, you can add some sliced onion, season with salt & pepper and add the lime juice and mix well. Set aside for 30 minutes till the fish looks cooked on the outside but still has a firm sushi-style texture in the middle.
- Add the shrimp and cooked octopus to the bowl, add the chopped tomatoes and chopped cilantro, add 2-3 spoons of the coriander mayonnaise and mix well.
- Place a portion of the ceviche in a plate, add the cherry tomatoes as a garnish, fresh red onion, set the grilled octopus on top.
- You can accompany your ceviche with crackers, tortilla or plantain chips
Buen provecho!
