Translation: New England Ceviche with Mango Salsa.
I've always loved ceviche, so the other night I got inspired to make one with a focus on ingredients found in more traditional New England dishes. This is actually really simple to make.
For the ceviche itself, you'll need:
2 cans chopped clams
1 can whole oysters (chop later)
1 can chunk albacore tuna
1 can tiny shrimp (you can use frozen shrimp and dice if preferred)
1 can of corn
2 limes
1 lemon
1/2 cup orange juice (no pulp)
2 tablespoons salt
1 tablespoon black pepper
1/4 cup brown sugar
Fresh cilantro, chopped.
2 stalks celery, diced.
1/2 medium yellow onion, diced.
2 cloves garlic, minced.
1 plum tomato, diced.
1 orange bell pepper, diced.
1/8 cup of soy sauce.
So this pretty much doesn't get much easier. Find a large bowl, and put everything above in it, starting first with all the vegetables and seafood. Next, juice your lemon and limes into the bowl, and then add orange juice and soy sauce. Now throw in your spices, and with your hand, mix everything up together. Cover the bowl with plastic wrap, and let this refrigerate overnight. You want to let all the spices and juices to really mix in with the ingredients. Also, take one of the empty cans of tuna, and wash it out. Set this aside for plating later on. Now for the salsa!
For the salsa:
3 Plum tomatoes (dice one)
1 yellow bell pepper, diced
1 mango
1/2 yellow onion, diced
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons paprika
Fresh Cilantro
2 Cloves garlic, minced
1/2 lime
1/4 cup orange juice
Take 2 of your tomatoes, and cut them into smaller cubes, and pace in a blender. Peel the mango, and add into the blender in small cube. Now add your orange juice, and turn blender onto liquify. Empy the mixture into another bowl, and add the rest of the ingredients. Squeeze in the lime juice, and add your spices, and mix with a wooden spoon until there's a nice even distribution of everything in the salsa.
To plate, take that can of tuna I told you to set aside earlier, and tightly pack the ceviche into the can, filling it to the top. Hold the can upside-down over a sink and squeeze your palm into the ceviche to drain out all of the liquid. When you've got as much of the ceviche in there as you can with the liquid removed, you're ready to plate. With a little bit of force, bang the can (upside down, of course) onto your plate. Now pick the can up slowly, shaking it lightly to remove the can while leaving the civiche on the plate. With a spoon, drizzle your salsa over the ceviche. Garnish with a cilantro leaf, a slice of lemon and lime, and a tortilla chip. Make sure you have a seperate bowl of tortilla chips for everyone to scoop the ceviche with (it can be eaten with chips, or on it's own).
Enjoy!