- Cooking Time: none
- Servings: 6 to 8
- Preparation Time: 45 minutes
- 1 pound fresh fish fillet (such as red snapper, tilapia, cod, halibut, flounder, bass, grouper, salmon, or bay scallops)*
- 1 pound small bay shrimp, de-veined, peeled, and cooked
- 1 lemon, juiced **
- 4 to 5 limes, juiced (about 2 cups in total of juice)
- Clam juice 3-4 tbsp
- 3 tablespoons green onions, minced
- 1 Banana pepper and 1 poblano pepper, cut in pieces, without seeds
- 1/4 cup fresh cilantro leaves, minced (or to taste)
- Celery, minced (use the tender inner stalks only)
- 2-3 red/white onions, thinly sliced
- Black olives
- Freshly ground black pepper to taste
- 2-3 cloves crushed garlic
- Salt to taste
- 1 head of lettuce (any kind)
- Parsley sprigs
- * Can substitute with 1 bag of seafood mix
- ** 3 tbsp of orange juice can be also added if desired
Cut fish in 3/4-inch strips and then cut into 1/2-inch pieces.
In a nonmetallic container, mix the juices, onion, peppers, celery, garlic and pepper.
Spread salt over the fish and refrigerate for 30 minutes.
Combine the fish and shrimp with the marinade. Cover and refrigerate overnight (minimum of 6 to 12 hours for a better taste). Make sure to stir occasionally.
When ready to serve, decorate the plate with lettuce. Add 3 tablespoons of green onions, minced, 1/4-cup fresh cilantro leaves, minced, black olives (if desired) to the seafood/fish mixture. Yams are popular in Peruvian dishes, and a big slice of sweet baked yam is a great compliment to the presentation, bot for the color and the flavor.
Website Credit: http://ayaypicante.com