Ceviche Classico Recipes

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CEVICHE CLASSICO



Ceviche Classico image

Preparing a great ceviche is a bit like making soup: tasting it along the way allows you build and balance the flavors without overpowering the delicate flavor of the fish. Serve it as cold as possible to keep it tasting fresh and clean. (Note: Recipe can easily be doubled or tripled.)

Provided by Erik Ramirez

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 17

1/4 medium white onion, about 1/2 cup diced
1 rib celery, about 1/2 cup diced
1 habanero pepper
1 clove garlic
1 piece ginger, about 1 1/2 inches
2 teaspoons kosher salt
1/2 cup Water, for blending
1/2 pound striped bass fillet, or corvina, fluke, or red snapper
1 teaspoon kosher salt, plus more to taste
1/2 habanero pepper, or more for additional heat, to taste
1 tablespoon thinly sliced cilantro leaves
Ice water
1/4 medium red onion, trimmed and peeled
Juice of 4 limes, divided, about 6-7 tablespoons
1/4 cup fish stock
Ice cubes
2 tablespoons Umami Bomb, or to taste, from Step 1

Steps:

  • Umami Bomb: Dice onion and celery (pieces should be roughly the same size); set aside in a bowl. Slice the outer flesh from a habanero pepper and discard the stem and seeds. Dice the habanero, add to the bowl, and wash hands thoroughly (to avoid burning eyes and face). Peel and thinly slice garlic, and add to the bowl. Peel ginger, roughly chop, and add to the bowl. Add salt and stir to combine. Cover with plastic wrap and let rest at room temperature, 30 minutes.
  • Add the vegetables and their liquid to a blender. Purée until smooth, adding water a few tablespoons at a time as necessary to help blend. Pour the Umami Bomb into a bowl and set aside.
  • Ceviche and Leche de Tigre: Remove the skin and bloodline (dark flesh) from the fish and discard. Cut fish into ¾-inch cubes and place in a medium bowl. Add salt and stir to coat. Roll limes against the counter to release juice inside; slice 2 limes in half and lightly squeeze juice into bowl. Add fish stock and toss to coat. At this point, Chef Ramirez builds flavor by tasting and adjusting ingredients as he goes. First, add more lime juice, then ice cubes to both chill and dilute the Leche de Tigre. Add the Umami Bomb, ½-1 teaspoon at a time, followed by stirring, seasoning with salt, adding more ice cubes and lime juice, and tasting after each addition.
  • Slice the outer flesh from half a habanero pepper; thinly slice and add to ceviche, along with the sliced cilantro, mix and set aside. Fill a medium bowl with ice water. Thinly slice red onion on a mandoline and shock in ice water to both mellow and crisp up the onion, 30 seconds. Remove onions, pat dry on a paper towel, and add to the ceviche. Taste and adjust seasoning as necessary with more salt, lime juice, and Umami Bomb.
  • Assembly: Place ceviche into a shallow bowl, piling the fish and vegetables in the middle. Spoon the Leche de Tigre around the edges and serve immediately, chilled.

CEVICHE DE PESCADO (FISH CEVICHE RECIPE)



Ceviche de Pescado (Fish Ceviche Recipe) image

The perfect Classic Ceviche Recipe - Fresh and vibrant with punch of heat. Serve with tortilla chips or on a salad. Low carb, gluten free and paleo!

Provided by Sommer Collier

Categories     Appetizer

Time 10m

Number Of Ingredients 9

1 pound grouper fillets (or swai, diced)
2 limes (juiced)
1 tomato (diced)
1 avocado (diced)
1 shallot (diced (or 1/4 cup red onion))
1 tablespoon chopped cilantro
Olive oil
1/4 teaspoon chili garlic paste
Salt and pepper

Steps:

  • Place the diced fish in a bowl and cover with 3/4 of the lime juice. Toss well. Cover and refrigerate for at least 1 hour. When ready to proceed, strain off the lime juice.
  • In a mixing bowl, mix the veggies with the remaining lime juice. Stir in the fish and cilantro. Drizzle with olive oil and add chili garlic sauce. Gently toss.
  • Salt and pepper to taste. Serve with tortilla chips or a salad.

Nutrition Facts : ServingSize 1 g, Calories 103 kcal, Carbohydrate 5 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 41 mg, Fiber 2 g, Sugar 1 g

CEVICHE - THE ESSENTIAL PERUVIAN FISH DISH



Ceviche - The Essential Peruvian Fish Dish image

Delicious sea fish marinated in lime juice and chilli, with red onion, hot peppers, thinly sliced plantain, and wedges of sweet potato.

Provided by Eat Peru

Categories     Lunch     Main Course     Main Dish     Starter

Number Of Ingredients 11

1 kg white fish fillet (Mahi-Mahi)
1/2 kg lemon
1/2 kg lime
1 small purple onion
3 medium peppers (habanero red peppers)
1/2 cup fresh coriander
1 teaspoon ginger (grated)
Salt to taste
2 medium sweet potatoes
1 cup yellow corn
plantain chips

Steps:

  • Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
  • Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
  • This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is "cooking" and turn gently so that each piece gets plenty of contact with the lime juice.
  • While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
  • Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep fry them. Make sure they don't touch. With a wooden pallet, stir from time to time. Carefully remove the plantain from the oil and place them on a plate covered with absorbent paper.
  • Wash the red peppers and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
  • Remove the ceviche from the refrigerator - the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
  • Remove the ceviche from the refrigerator and place in cups or small plates. Serve with the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili pepper.

Nutrition Facts : Calories 403 kcal, Carbohydrate 57 g, Protein 40 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 136 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving

PERUVIAN CEVICHE



Peruvian ceviche image

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant - it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you've got mega fresh fish it's an absolute dream and delight to make and eat.

Provided by Jamie Oliver

Categories     Quick fixes     Jamie's America     Seafood     Alfresco     Dinner Party     Romantic meals     Peruvian

Time 20m

Yield 4

Number Of Ingredients 10

1 red or yellow pepper
2 spring onions
400 g skinless sea bass, lemon sole or snapper, pinboned, from sustainable sources
juice of 3 lemons
1-2 fresh red chillies
8 sprigs of fresh mint
8 sprigs of fresh coriander
1 punnet of mustard cress
a few fennel tops, (optional)
extra virgin olive oil

Steps:

  • Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
  • Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
  • Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
  • Pop the lid on and place in the fridge to chill - this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
  • You can assemble the ceviche just before your guests are ready to eat, but it's important that you don't leave the fish marinating for too long - you don't want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
  • Throw most of the herb mixture into the bowl with the fish and very quickly toss it together - no more than 10 seconds.
  • Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
  • Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

Nutrition Facts : Calories 146 calories, Fat 6.4 g fat, SaturatedFat 1 g saturated fat, Protein 20 g protein, Carbohydrate 2 g carbohydrate, Sugar 1.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre

GARLIC RICE



Garlic Rice image

Video can't convey how this Peruvian rice perfumes your kitchen: aromatic jasmine rice is first toasted in garlicky butter before steaming on the stove. Plus: Chef Ramirez has a trick for transforming the grains that stick to the pot into a crispy snack called concolón.

Provided by Erik Ramirez

Time 45m

Yield 6 servings

Number Of Ingredients 6

3 cloves garlic
1 tablespoon sunflower oil, or any neutral oil, such as canola
3 tablespoons unsalted butter
2 cups jasmine rice
2 cups water, plus 2-3 more tablespoons as necessary
1/2 tablespoon kosher salt

Steps:

  • Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
  • Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
  • Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
  • When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

CLASSIC CEVICHE



Classic Ceviche image

This is a Rick Bayless recipe from Food and Wine Magazine, June 2002. The fish can actually be made the day before serving. Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.

Provided by cookiedog

Categories     Mexican

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb halibut fillets or 1 lb other ocean fish fillet, cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium white onion, chopped into 1/2-inch pieces
2 medium tomatoes (about 1 pound) or 2 large tomatoes, chopped into 1/2-inch pieces (about 1 pound)
1 -3 fresh hot green chili pepper, stemmed, seeded and finely chopped (2 to 3 serranos or 1 to 2 jalapenos)
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
1 -2 tablespoon extra virgin olive oil (optional)
salt
3 tablespoons fresh orange juice or 1/2 teaspoon sugar
2 small avocados, peeled, pitted and diced
tostadas, tortilla chips or saltine crackers, for serving

Steps:

  • In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
  • In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
  • MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it will not become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.

Nutrition Facts : Calories 180.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 26.6, Sodium 126.2, Carbohydrate 11.5, Fiber 4.1, Sugar 3.2, Protein 16.6

JUICY AND SPICY CEVICHE



Juicy and Spicy Ceviche image

This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.

Provided by Kasey

Categories     Appetizers and Snacks     Tapas

Time 2h

Yield 6

Number Of Ingredients 13

1 ½ pounds cooked seafood mix (such as octopus, squid, shrimp, and surimi)
1 cup lime juice
2 roma (plum) tomatoes, diced
1 small red onion, diced
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
2 tablespoons tomato paste
1 ½ teaspoons cayenne pepper
½ teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
1 bunch cilantro, chopped
1 avocado - peeled, pitted and diced

Steps:

  • Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes.
  • After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes.
  • After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
  • Gently stir the cilantro and diced avocado into the ceviche before serving.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 11.2 g, Cholesterol 221.3 mg, Fat 6.5 g, Fiber 3.6 g, Protein 25.4 g, SaturatedFat 1.1 g, Sodium 813.3 mg, Sugar 3.4 g

CEVICHE CLáSICO (CLASSIC CEVICHE)



Ceviche Clásico (Classic Ceviche) image

Provided by Gaston Acurio

Categories     Fish     Onion     Appetizer     Kid-Friendly     Lime     Summer     Chile Pepper     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 11

4 x 6-ounce white fish fillets (such as sole, croaker, or grouper)
2 cloves garlic, very finely chopped
2 teaspoons limo chile (or substitute habanero), chopped
1 cup key lime or lemon juice
1 teaspoon chopped cilantro leaves
2 or 3 ice cubes
1 red onion, sliced into half-moon crescents
Salt and pepper
To serve:
1 corncob, cooked and kernels removed
1/2 sweet potato, boiled and sliced

Steps:

  • Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
  • Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
  • Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.

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CLASSIC CEVICHE RECIPE | FOOD & WINE
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2019-04-16 Step 1. Place fish in a medium-size nonreactive bowl. Add lime juice; gently fold to combine, making sure fish is covered with juice. Cover and chill …
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Total Time 45 mins
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  • Place fish in a medium-size nonreactive bowl. Add lime juice; gently fold to combine, making sure fish is covered with juice. Cover and chill until fish is opaque and firm, about 30 minutes.
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  • In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
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CLASSIC CEVICHE RECIPE - JESSICA GAVIN
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2020-07-17 A classic ceviche turns fresh fish into a stunning appetizer. For the recipe, red snapper marinates in freshly squeezed citrus juice then mixes with a …
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4/5 (7)
Total Time 1 hr
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Calories 127 per serving
  • Cut the snapper filets into ½-inch cubes, there should be about 2 cups of diced fish. For a quicker cook, cut fish into ¼-inch cubes. Transfer fish to a non-reactive medium bowl, like glass or ceramic.
  • Add ¾ cup lime juice, 2 tablespoons lemon juice, and 2 tablespoons orange juice to the bowl. The fish should be submerged in the juices. Cover and marinate in the refrigerator until the surface is opaque, about 30 to 45 minutes. Stir halfway through for even cooking. Drain the juices.
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CEVICHE RECIPE - NATASHASKITCHEN.COM
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2019-05-29 Ceviche is loaded with shrimp, avocados, tomatoes and cucumbers; all marinated in fresh lime juice. You can use cooked or raw shrimp in this …
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4.9/5 (34)
Total Time 2 hrs 15 mins
Category Easy
Calories 277 per serving
  • Dice shrimp and place into a large glass (non-metamixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.
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CEVICHE CLASICO (CLASSIC CEVICHE) | PISCO TRAIL
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2015-05-28 cut the fish into small squares, about 3/4 inch by 3/4 inch. place fish in mixing bowl, season with salt, and mix with fork. pour the lime juice with the …
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Estimated Reading Time 3 mins


CLASSIC PERUVIAN CEVICHE RECIPE - THE SPRUCE EATS
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CEVICHE CLASICO RECIPE - EASY KRAFT RECIPES
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CEVICHE CLASSICO WITH LECHE DE TIGRE RECIPE | GOURMET ...
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Total Time 25 mins
Estimated Reading Time 4 mins
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CLASSIC CEVICHE RECIPE | EATINGWELL
2018-12-21 Combine fish, lemon, lime and yuzu juices and 1 teaspoon salt in a large nonreactive bowl. Cover and refrigerate, stirring occasionally, until the fish is opaque, about 6 …
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Total Time 6 hrs 15 mins
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4 CEVICHE + POKE RECIPES YOU NEED THIS SUMMER - LIFE IS SUITE

From kimptonhotels.com
Estimated Reading Time 2 mins
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  • AHI TUNA & HAMACHI POKE: Bambara – Salt Lake City. 8 oz #1 ahi, medium diced. 8 oz Hamachi, medium diced. 1 tbsp sambal. 1 tsp sesame oil. 1 orange, zested and juiced.
  • TOMBO TUNA POKE: The Bookstore Bar & Café – Seattle. 4 oz tombo tuna, cut into large cubes. Poke Marinade (recipe below) Instructions: Marinate the cut tuna with the poke marinade.
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CEVICHE RECIPES FOR SUMMER | GOURMET TRAVELLER
2021-11-19 Recipe-wise, the premise is simple: find the freshest fish you can, marinate it in lime juice (which "cooks" the flesh), and the result is delicately cured fish that's best garnished with the punchy flavours of chilli, coriander and onion. Make sure you refer to Muñoz's recipe for ceviche classico with leche de tigre, as well as our favourite ...
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CLASSIC PERUVIAN-STYLE FISH CEVICHE RECIPE
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RICK BAYLESSCLASSIC CEVICHE - RICK BAYLESS
Instructions. Marinating the fish. In a 1 ½-quart glass or stainless steel bowl, combine the fish, lime juice and onion. You’ll need enough juice to cover the fish and allow it to float somewhat freely; too little juice means unevenly “cooked” fish. Cover and refrigerate for about 20 minutes, until a cube of fish no longer looks raw when ...
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Ingredients for Ceviche Recipe. Cut the shrimp into bite-sized pieces and set aside. Mix together the lime, lemon, and orange juices and pour approximately half of this citrus mixture over the shrimp. Set aside and allow the flavors to seep into the shrimp for 15 minutes. Mix the tomato, jalapeño, jicama, cilantro, and red onion with the shrimp.
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SNAPPER AND SHRIMP CEVICHE CLASSICO RECIPE | NOT MY MAMA'S ...
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CASA SENSEI’S CEVICHE CLASSICO - LUXURY GUIDE USA
“The ceviche classico is the perfect example of how we achieved that fusion. It is incredibly flavorful and takes seconds to make—any chef can make it at home! I like to pair the dish with plantain chips.” 1200 E. Las Olas Blvd., Fort Lauderdale; 954.994.1416; casasensei.com RECIPE. Ingredients: 4 oz raw shrimp, peeled and deveined 1 oz conch, thinly sliced 2 tbsp …
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