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Vera Cruz Style Ceviche with Jalapeno, Green Olive, and Roasted Tomato Citrus Broth



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 garlic, chopped

1 tablespoon olive oil

1 tablespoon sea salt

½ cup ketchup

2 tomatoes, diced

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. Blanch shrimp in boiling water for 3 minutes then pour into ice water to stop them from cooking.
  2.  In a large mixing bowl, add the shrimp and the remaining ingredients. Marinate for 4 hours in the refrigerator and serve. Serve in a bowl with the broth and tortilla crisps and/or julienned iceberg lettuce.
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