Ceviche

For the ceviche

• 10 pounds of 1/2 inch diced shrimp, skinless and boneless
• 2 cups fresh squeezed lime juice
• 1/2 cup fresh squeeze orange juice
• 1/2 cup fresh squeeze lemon juice
• 4 TB aji amarillo chile paste
• 3 cups fish stock
• 1/2 cup 1/8 inch diced serrano peppers
• 2 cups 1/8 inch diced red onions
• 2 cups 1/4 inch dice avocados, skinless
• 1 cup finely chopped cilantro
• 5 TB kosher salt

For the fish stock

• 2 gl water
• 8 wt of sliced ginger
• 1 stalk of celery cut in 3 inch pieces
• 2 red onions peeled and cut in half
• 2 pounds of dice market fish
• 1 each fish head

To Plate:

• 2 cups of prepped ceviche
• 2 cups of crispy plantain chips.

For the stock:

• In a large pot combine water and all ingredients.
• Bring to a boil and then simmer for 2 hours.
• Take fish head out.
• Blend all ingredients.
• Pass through china cap.. Refrigerate.

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For the ceviche before service:

• Mix the diced fresh fish and all three citrus. Let it marinate for 20 minutes
• Add rest of ingredients and mix well.

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‍To Plate:

• Place ceviche in a serving bowl.
• Add crispy plantains chips on the side

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• Fish and citrus juices should be fresh
• Ceviche should beheld in refrigeration at all times.
• Knife work is very important