Photo by Josh Merideth

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8 servings

  • 1 pound medium shrimp, peeled and deveined
  • 1 pound fresh fish, diced small (halibut, fluke, corvina)
  • 1 yellow bell pepper, julienned
  • 1 red bell pepper, julienned
  • 1 poblano pepper, julienned
  • 1 jalapeño, julienned
  • ½ red onion, julienned
  • 1 tablespoon chopped garlic
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt
  • ½ cup ketchup
  • 2 cups cherry tomatoes, halved
  • 2 ounces fresh cilantro, chopped
  • Juice of 8 limes
  1. Fill a large stockpot halfway with water and bring to a boil over high heat. Prepare an ice bath. Blanch shrimp in boiling water for 3 minutes, then transfer to ice water to stop cooking.
  2.  In a large mixing bowl, combine shrimp the remaining ingredients. Marinate for 4 hours in the refrigerator. Serve in a bowl with broth alongside tortilla chips and julienned iceberg lettuce.
  • Recipe from Anthony Lamas of Seviche, Louisville, Kentucky

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