Northern-Style Seafood Cebiche

Seafood cebiche Northern-style. 1

What do you like to eat after a long weekend of stuffing yourself with all kinds of delicious food? For me, the best thing in the world after a binge is to have a low calorie cebiche for lunch, not just one day, but several days on a row. Yes, a fat-free, carb-free (if you avoid the sides, that is), and gluten free dish, that is very high in healthy protein and full of flavor. This gives my tummy a rest, and makes me feel lighter in no time. By far, the best diet I know!

This seafood cebiche recipe is very flexible and you can add as many types of seafood as you like. After giving your body this royal treatment you will be ready for part two of the holiday season: Christmas.

Northern-Style Seafood Cebiche
Author: 
Recipe type: Entree
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons aji amarillo paste
  • 1 garlic clove, finely diced
  • 1 inch celery stick, finely chopped
  • Salt
  • 2 tablespoons cilantro leaves, chopped
  • 1.5 lb flounder fillets, cut in bite size pieces
  • 1 red onion, cut in fine slices
  • 1 lb octopus, cooked and thinly sliced
  • Juice of 10 limes
  • 24 blackshells
  • 4 lettuce leaves
Instructions
  1. In a bowl, combine lime juice, aji amarillo paste, garlic, celery, salt, and 1 tablespoon cilantro.
  2. In another bowl, combine fish, and onion and wash them together. Drain and season with salt. Add the octopus.
  3. Add the lime juice mixture to the fish with 5 ice cubes to tame the acidity of the lime. Stir, and taste for seasoning.
  4. Serve the fish in four plates and sprinkle with the remaining cilantro.
  5. Open the blackshells and place six of them -and their juices- over the cebiche.
  6. If desired, put chifles (plantain chips), or boiled sweet potato, on the side, over a bed of lettuce.

 

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