K-Rico Steakhouse's Ceviche Recipe | NBC New York

K-Rico Steakhouse's Ceviche Recipe

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    NEWSLETTERS

    Lynda Baquero gets a Ceviche recipe from K-Rico Steakhouse. (Published Monday, Feb. 9, 2015)

    Ingredients (4-6 servings)

    Select 1 lb. seafood and fish to your liking
    Corvina
    Scallops
    Octopus-poach 1/2 hr
    Squid- poach 2 minutes
    Shrimp- poach 2 minutes
    Mussels- poach 2 minutes
    3 oz. lemon juice
    3 oz. lime juice
    3 oz. orange juice
    1 tbsp. packed chopped cilantro
    1 tbsp. packed chopped parsley
    1 very ripe avocado
    3 strips crisp, crumbled bacon
    1 tsp. diced chipotle
    1/2 cup shaved celery
    1/4 tsp. merken (Chilean smoked chili pepper)
    1 1/2 tsp. extra virgin olive oil
    1/4 tsp. black pepper
    1/4 tsp. sea salt
    1 tbsp. white vinegar
    1/4 cup pomegranate seeds

    Procedure:

    Rinse, dry and cut all fish and seafood into bite size pieces. Blend together the lemon juice, lime juice, orange juice, avocado, salt, pepper, vinegar, chipotle and merken to form an avocado citrus marinade for the ceviche.

    Combine avocado citrus marinade with the fish and seafood in a bowl. Cover and refrigerate for 1/2 hr. Add cilantro, parsley, bacon, celery, pomegranate seeds. Toss and serve in martini glasses. Garnish with lime wedge.