Makes 4
Cebiche is one of those dishes with countless variations. This one has all the flavors of the famous Bloody Mary, with tomato juice as the star. A side of fried wonton wraps gives it a beautiful and exotic look, and an unexpected crunchy texture as well.
1 pound shrimp
1 pound calamari, cut into rings
3 cups hot fish stock
1 pound fish fillets
Juice of 10 limes
1 5-ounce can tomato juice
1 ounce Worcestershire sauce
1–2 teaspoons rocoto paste
Salt
2 avocados, peeled and sliced
1 cup red onion, finely sliced
1 tablespoon chopped cilantro
4 cilantro sprigs
20 fried wonton wraps
1. Clean the shrimp and calamari and blanch for 2 minutes in boiling fish stock. Drain and cool.
2. Cut the fish in 1 x 1–inch pieces. Put in a bowl and mix with the shrimp and calamari. Season with salt and add lime juice.
3. In another bowl, mix the tomato juice with Worcestershire sauce, rocoto paste, salt, and pepper.
4. Combine the tomato mixture with some of the lime juice in which the fish is marinating, and add 4 ice cubes to cool for two minutes. Discard the ice cubes.
5. To assemble the cebiche, put 2 avocado slices on each plate. Put ¼ of the cebiche on top.
6. Drizzle with ¼ of the tomato sauce.
7. Add chopped cilantro and sliced onion, and garnish with cilantro sprigs.
8. Serve with fried wonton wraps on the side (see tip box).
Cut each wonton wrap diagonally. Heat ½ cup vegetable oil in a frying pan over medium heat, and fry the wonton triangles for a couple minutes until medium golden brown. Drain on paper towels. Keep in tightly sealed containers for up to 2 days.