Colombian Fish and Shrimp Ceviche
Easy Dinner
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Colombian ceviche with
pear, fennel and mango
has the faint scent of licorice, the gentle sweetness of pears and mango, the surprising taste of Aguardiente.
Easy for your lunch box or a quick dinner
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Gather the Ingredients
– 100 g haddock or other firm white fish raw – 150 g small scallops raw, or chopped large scallops – 150 g shrimp raw, deveined and shelled
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Gather the Ingredients
– 2 California Bartlett pears – ½ fennel bulb + fronds – 1 large mango – 1 onion – 3 lemons juice of
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Gather the Ingredients
– 3 limes juice of – ¾ cup aguardiente – ½ bunch tarragon finely minced – 2 tsps salt
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Cut fish into 1-inch sized pieces. Rinse and dry scallops and shrimp. Combine with fish in a large bowl.
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Finely chop pears, fennel, onion and mango into small, bite-sized cubes. Add to fish and seafood.
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In a jar, combine lemon and lime juice and aguardiente. Add to ceviche.
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Top with fennel fronds, tarragon and salt. Stir gently with a spatula to combine well. Ensure fish and fruit is covered with citrus-aguardiente liquid.
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Let rest in fridge, covered, until fish has cured and flavours have melded, for at least 8 hours. Serve with plantain chips and tortilla chips.
Enjoy!
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