Ceviche

A marinated seafood dish that was inspired by Anzuelo Fino's version.

I made a spicy version and a mild version by dividing between two bowls, and adding the habanero to one bowl. It should be VERY finely diced. This is an extremely hot chili. I seeded and chopped using gloves.

Allow at least 3 hours for the seafood to "cook". You can serve room temperature or chilled.

$8.00 1 lb 16-20 raw frozen easy peel shrimp, peeled and thawed, cut into 1/2 inch pieces
$3.00 1/2 lb light sea fish fillets such as whiting, cut into 1/2 inch cubes
$2.00 2 c. frozen mote*
$1.50 10 limes
$0.50 2 lemons
$0.50 1 bunch green onion, chopped
$0.50 1 bunch cilantro, chopped
$0.10 1 habanero chili, seeded (optional)
2 garlic cloves, minced
2 tbsp salt + more to taste
water

ketchup, Valentina hot sauce for servings to be individually garnished according to taste

Boil mote in enough salted water to cover, about 10 minutes, or until tender. While the corn is boiling, finely chop the cilantro and green onion. Drain the mote and let it cool while juicing the fruit. Mix the garlic, herbs, and mote together in a large bowl. In as small a bowl as will accommodate the shrimp, fish, and juice, fold the fish and shrimp together. Pour the citrus juice over the seafood and mix thoroughly. Mix the mote and seafood/citrus mixtures together. There should be enough juice to cover the whole salad.

After one hour of marinating, taste and adjust salt if necessary. Serve with optional ketchup and hot sauce.

*A kind of large kernel corn, used in South American cuisine. Don't mistake it for maize choclo nor substitute "American" sweet corn. This link shows "white corn" desgranado which is what I used. It's available in regular supermarkets in Jackson Heights. Specialty Latin American supermarkets may be the only source outside the neighborhood.