Receta Perfect Pair: Shrimp and Fish Ceviche with Pixbae

by Lauren DeSantis

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.   Facebook Twitter Google+ Pinterest StumbleUpon LinkedIn