Perfect Pair: Shrimp and Fish Ceviche with Pixbae

Photo by Bryn Wallace

As a land bridge between two continents, Panama possesses an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking.  This refreshing ceviche is a perfect way to start a meal.  

Dish:  Shrimp and Fish Ceviche with Pixbae

As seen on the “Panamania” episode by Chef Ana Victoria Mas and Featured in the Capital Cooking Cookbook

1 pound fresh white-fleshed skinless fish fillets (sea bass, sole or tilapia)

1 pound small shrimp (51-60 count)
1 cup fresh lemon juice (about 12 lemons)
1 fresh aji chombo (habanero pepper), seeded and finely chopped
¼ cup celery stalks, minced
1 teaspoon chopped cilantro
½ cup minced red onion

½ red bell pepper, minced

½ green bell pepper, minced

¼ cup mayonnaise

¼ cup sour cream

2 tablespoons chopped cilantro

5 Pixbaes (Chontaduros), peeled and chopped small  (optional) Salt to taste

4 cups vegetable broth

Cut the fish into ¼ x ¼ inch cubes. Clean the shrimp remove tails and devein.  Cook shrimp in a vegetable broth for 1 minute. Chill in an ice bath.  Put fish and shrimp in a large bowl and fold in the lemon juice, salt, 1 tablespoon cilantro, onion, habanero, and bell peppers. Refrigerate for 8 hours minimum or over night.

Drain well and mix in with the mayonnaise, sour cream, 1 tablespoon cilantro and pixbae.  Serve with salted crackers, vol- au- vents, mini-phyllo cups or ceviche dough cups.

 You can get the Pixbaes in GOYA Jars at the Latin Markets. 

Pairing:  Gustave Lorentz Cremant d'Alsace Rose 

Made from Pinot Noir, this wine is full of elegance and goes great with cold seafood appetizers including this ceviche.