Peruvian Ceviche

Another great "Miami" food. This ceviche was delicioso! I used fresh Wahoo but any white fish will do as long as it is fresh and high quality. This version includes grilled corn to help offset the heat of the pepper. I didn't use the pepper but the corn brought great flavor to the mix.

Peruvian Fish and Shrimp Ceviche

1 pound medium shrimp (16/20 per pound), peeled and cleaned
2 pounds meaty white fish, boned and cut into large dice
½ red onion, minced
1 piece ginger (about 2 inches long), peeled, minced
1 clove garlic, minced
1 celery, minced
Kosher salt and black pepper
½ cup freshly squeezed lemon juice
1 bunch cilantro, chopped
1 - 2 ears of corn, grill with husk on
1/4 habanero, minced (no seeds or ribs), optional

Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain.

Combine shrimp with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes up to 2 hours.

Add juices and refrigerate 1 hour.

Finish with cilantro and corn, check seasoning and serve.