In Lima, you can buy bags of seafood mix, but if you have a hard time finding them, get a variety of clean seafood and combine it as you like. This ceviche takes three ingredients not usually found in a Peruvian ceviche: olives, tomato and avocado. The combination is excellent and the flavors mix very well. But, since it´s all a matter of taste, you can omit any of them and the result will still be great. The secret here is using the fast-cooking method for the seafood, so that the final product is very tender. Keep in mind that overcooking will cause it to get hard and that will ruin the dish.
- 12 oz seafood mix (squid, scallops, shrimp)
- 1 medium corn cob (large-grain corn)
- 1 tomato
- 3 sliced black olives
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- 1 teaspoon fresh chopped thyme
- 1/8 teaspoon salt and pepper
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 6 limes, juiced
- 1/2 diced avocado
- Clean the seafood and put it in boiling water with salt for 30 seconds or until shrimp changes color. Let it cool and put it in a bowl.
- Boil the corn with a teaspoon of sugar, and then separate the kernels. Peel the tomato, remove the seeds and dice it.
- Place corn in container with seafood, stir in tomato, olives, parsley, basil and fresh thyme. Season with salt, garlic and pepper to taste. Add the olive oil and the Worcestershire sauce. Lastly, pour the lemon juice and some ice cubes. Mix. Remove the ice.
- Serve on a plate with the avocado as a base and cover with the preparation.
- Eating raw or acid ``cooked´´ seafood has a greater food safety risk than eating properly heat cooked products. Be sure to purchase the freshest seafood from a dependable source when you make your ceviche at home.