Shrimp and monkfish ceviche with garlic sauce
Ceviche is a typical dish in Latin American cuisine.It consists of marinating fish or seafood in a citric dressing.
We recommend this method for making shrimp and monkfish ceviche with garlic sauce. The result is a delicious starter in which the different textures, flavours and colours blend. It’s ideal for surprising our guests when you’re making a special meal.
FOR 4 PEOPLE
- 1 pack of shrimp with garlic sauce 160g Seafood Combo by Grand Krust
- 2 monkfish fillets
- 2 tomatoes
- Tabasco
- 1 lime
- 1 red onion
- cilantro
- salt
- olive oil
- black pepper
PER 100 GRAMS
- Energy 147
- Proteins16.4
- Carbohydrates 3.4
- Fats7.3
Cava rosé - Sparkling Wine
Step by Step
Prepare the monkfish
Boil a pot of salted water. Remove the spine from the monkfish and cut into pieces. When the water is boiling, put the pieces in the pot.
Cook the shrimp
After 1 minute, add the shrimp and let everything cook for another minute. Drain and set aside.
Prepare the tomatoes
Cut a cross in the tomatoes and scald them in the same water in which you cooked the fish. When the cut begins to open, remove the tomatoes, peel them and remove the seeds. Dice them and add them to the fish and shrimp.
Prepare the onion
Cut the onion into julienne strips and add them to the bowl where you’ve saved the other ingredients.
Dress and marinate
Dress the mixture with the Grand Krust garlic sauce, some lime juice, some drops of tabasco, black pepper and chopped cilantro. Let everything marinate for an hour before serving.
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