Ingredients
3/4 cups freshly squeezed lemon juice
2 tablespoons yuzu juice
3 tablespoons soy sauce
1 teaspoon freshly ground pepper
1 teaspoon minced garlic
1 teaspoon ajipanca (Peruvian hot-chile paste)
1 teaspoon ground ginger
2 tablespoons salt
4 slices lemon
1/2 pound shrimp, peeled and deveined
1/2 pound cleaned squid, cut into 1/2-inch rings, and tentacles cut into clusters
1/2 pound skinless firm white-fish fillet, such as red snapper or halibut, cut into 1/2-inch pieces
8 sprigs cilantro
6 cherry tomatoes, halved or quartered
2 1/2 ounces cucumber, cut into 1/4-inch-thick wedge
1 small red onion, thinly sliced
Preparation
Combine the lemon juice, yuzu juice, soy sauce, pepper, garlic, ajipanca, and ginger in a mixing bowl to make the marinade.
In a medium saucepan, bring 6 cups of water, lemon slices, and 2 tablespoons salt to a boil. Add the shrimp; poach until cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a large bowl of ice water to stop the cooking. Add squid to the same boiling water, poach 1 minute, and transfer to ice water to stop cooking. Drain shrimp and squid in a colander.
Add the raw fish and cooked seafood to the marinade. Cover, and transfer to the refrigerator to chill for 30 minutes.
To serve, spoon the ceviche into individual bowls. Top each serving with two cilantro sprigs, tomatoes, cucumber, and red onion.
