Bite with Belkys: Ceviche

The Chef: Oscar Del Rio

The Dish: Ceviche Yucatan & Ceviche Huacatay

Ingredients for Ceviche Yucatan:

2 lbs. of Tilapia cut into small squares
2 tsp. of salt
4 cloves of minced garlic
2 cups of lime juice
1 small, chopped-fine red onion
1 tsp. of orange zest
1 tsp. of chopped cilantro
1 mined habanero chile
1 tsp. of olive oil

Method of Preparation:

-In a large bowl season the fish with salt. Then add minced garlic and lime juice, and let it marinate in the 'fridge for 30 minutes.

-Next, add chopped red onion, orange zest, cilantro and habanero chile. Chef Oscar says you can also substitute it with serrano or jalapeno peppers.

-Lastly, pour in some olive oil and mix all ingredients together.

To Plate the Dish:

At the restaurant, chef Oscar serves the Ceviche Yucatan in bite-sized spoons. Then he adds some of the leftover juices from the mixture. You can garnish with Peruvian corn and small pieces of avocado.

Ingredients for Ceviche Huacatay:

4 shallots, chopped
1 tbs. of huacatay
1/2 a cup of lime juice
1/2 a cup of lemon juice
1 tbs. of Dijon Mustard
4 garlic cloves
1 1/2 cups of Grape seed oil
2 lbs. of clean shrimp

Method of Preparation:

-In a blender add chopped shallots, garlic, lime juice, lemon juice, salt, mustard and Huacatay. You can find Huacatay at Peruvian markets. It is also known as black mint.

-Next, while it's all blending together, add grape seed oil little by little.

-Then use the sauce to coat two pounds of shrimp. Make sure the shrimp is cooked and cut into small squares.

To Plate the Dish:

Chef Oscar likes to serve the Ceviche Huacatay in small bowls. At the restaurant, he garnishes with fresh parsley.

Ingredients for the shrimp:

1 pot of boiling water
1 carrot, chopped
1 celery stock, chopped
2 bay leaves
1 white onion, chopped
The juice of one lemon
2 lbs. of clean shrimp (26 to 30)

Method of Preparation:

-Boil all ingredients, except the shrimp, in a pot of water. Then add the shrimp for about two minutes.

-Once the shrimp is ready, shock it in a bowl of ice water, and cut it into small squares.

Serving Suggestion: Your favorite beer

Serves: Each serves 4

FOR MORE INFORMATION:

Jaguar Ceviche Spoon Bar & Latam Grill
3067 Grand Avenue
Coconut Grove, FL 33133
305-444-9271
www.jaguarspot.com