Azulina Rojo pattern shown with Shrimp & Sea Bass Ceviche Verde.
Recipe:
For the ceviche you will need:
1/2 lb of of fresh raw sea bass
1/2 lb of fresh raw shrimp
4 limes (squeezed for the juice)
1 ripe avocado
1/2 of a medium-sized white onion
Fresh cilantro
1 tsp kosher salt
1/2 of a cucumber
1 Tbsp hot sauce
The first step is to steam the shrimp. Bring 1 quart of salted water to a boil. Then put 2 tablespoons of the lime juice and the peeled, deveined shrimp into the water, cover the pot, and return to a boil. As soon as the water starts to boil, take the pot off the heat and let the shrimp steam in the water for 10 minutes.
While the shrimp is steaming, cut up all of your other ingredients. Cut the sea bass, avocado, onion, and cucumber all into small bite-sized pieces and place in a medium bowl. Toss the fish and vegetables with kosher salt, hot sauce, and the remainder of the lime juice.
Once the shrimp are finished steaming, add them into the bowl and toss with the fish and vegetables. Cover the bowl with saran wrap or a lid and place in the fridge for about 30 minutes. The dish is ready when the edges of the sea bass are opaque.
Serve with tortilla chips or tostadas! The acidity of this dish is perfectly balanced by the brightness of the fresh herbs.