recipe 
yields
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
ingredients
steps
- 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.
- 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.
Date Published: 05.01.12
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- Recipe from Anthony Lamas of Seviche, Louisville, Kentucky
