ROSE SHRIMP CEVICHE

4 servings:

• 200 g rose shrimp
• 200 g white fish
• 1 big onion
• 6 limes
• Fresh cilantro

Directions:

1. Firstly, clean the fish into skinless fillets. Cut them into dice (it’s easier if the fillets are frozen). Separate the irregular dice from the rest and set them aside.
2. In a bowl, mix the diced fish and shrimp. Season with salt, pepper and the juice from four limes. Let it marinate in the fridge for at least 30 minutes.
3. Slice the onion and cilantro. Add some cilantro and the bigger onion slices to the marinade in the fridge.
4. With a food processor, blend the irregular fish dice, the smaller onion slices, a bit of cilantro and the juice from two limes.
5. Once everything is ground, strain and, with the help of a mortar or a spoon, press the mass against the sieve to obtain as much liquid as possible. The juice you will get is called “leche de tigre”.
6. To serve, add the marinade to a bowl and pour the “leche de tigre” over. Season with as much cilantro, salt and pepper as you like.