A recipe from eco-luxury cruise ship Ecoventura’s Chef Cristhian Murrieta.
Ingredients
- White Fish 500 g, cubed
- Shrimp 250 g
- Red Onion 2, cut into small dice
- Tomatoes 2, cut into small dice
- Fresh Lime juice 200 ml, divided
- Fresh Ginger 3 Tbs, grated
- Smooth Peanut Butter to taste
- Cilantro to taste
- Salt and Freshly Ground Black Pepper to taste
Cook It
- Cook the shrimp in boiling water with cilantro, onion, salt, and pepper for 3 minutes or until they turn pink. Remove them and place them in an ice bath to stop the cooking process. Keep the shrimp broth and let it cool.
- Place the fish cubes in a mixing bowl with the lime juice and salt. Allow to marinate for 1 hour.
- Once the shrimp broth is cold, blend 2 – 3 cups of this broth with the peanut butter and the marinating liquid from the fish. Strain this mixture and set aside.
- Add the diced vegetables and shrimp to the bowl with the fish. Add the peanut butter mixture, finish with chopped cilantro, mix well and let it rest for 15 minutes before serving.
