Guy Fieri's Shrimp and Mahi Mahi Ceviche (with Brooke Shields)

By Food Network · 45 min

Ingredients

Instructions

1. Poach the diced shrimp in a pot of salted water over medium heat for 2 to 3 minutes, until just starting to turn opaque. Drain.
2. Dice the mahi mahi into 1/4-inch pieces and put them in a large non-reactive bowl.
3. Puree the peeled celery with the lime juice and orange juice in a food processor until smooth. Set aside.
4. Add the celery puree to the fish, then stir in the cumin, cayenne, some salt and black pepper. Add the shrimp and mix well.
5. Cover and refrigerate the ceviche for 15 to 20 minutes. The shrimp turns pink and the fish turns white when it is cooked.
6. Just before serving, toss the ceviche with the cilantro.
7. In a large cast-iron pot over medium-high heat (or a countertop fryer), heat the canola oil to 325°F.
8. Fry the corn tortilla strips for 3 to 4 minutes, until golden brown. Drain on a towel-lined dish and season with salt.
9. Spoon the ceviche into a serving bowl and top with the tortilla strips and lime wedges.

Summarized from Food Network's video. Watch it for the details.

More recipes with

LimeShrimpCeleryTortillaOrangeCorn tortillaMahi-mahi