Citarella's Owner & Founder, Joe Gurrera, Shares His Special Ceviche Recipe

By Gary Duff | August 16, 2019 | Food & Drink

The seafood sold at Citarella is hand selected by owner and original fishmonger, Joe Gurrera, from the catches offered by the world’s most trusted fishermen. Here, Guerra shares a classic recipe for ceviche featuring their newly imported Madagascar organic shrimp exclusively available at Citarella.

Citarella_Ceviche_Recipe

"As Citarella's owner, I believe the best dishes begin with the finest, freshest ingredients. That’s definitely the case with my signature ceviche. With ceviche, you let your limes do the cooking. Fresh, raw seafood gets a pop of flavor from the citrus and jalapeno peppers here, and the citric acid of the limes 'cooks' the fish, turning it from translucent to opaque, just like heat does. The fish also firms up some, as if it’s been cooked with heat. I cut the seafood into same-sized pieces, so it marinates at the same rate, and it make it look like a professional made it, too." Joe Gurrera

Ingredients

1/2 pound raw sea scallops, cut into 1/2-inch pieces
1/2 pound raw Madagascar organic shrimp (16-20 per pound), peeled, deveined and cut into 1/2-inch pieces
1/2 pound skinless fluke or skinless striped bass fillet, cut into 1/2-inch pieces
2 plum tomatoes, seeded and pulp discarded, cut into 1/4-inch dice (about 1/2 cup)
1 small yellow onion cut into 1/4-inch dice
1 to 2 jalapeño peppers, seeded and finely chopped
Sea salt to taste
1/2 cup cilantro leaves, roughly chopped
1 1/2 cups lime juice freshly squeezed (about 10 limes) plus more as needed white rice for serving (optional)
2 ripe avocados, peeled, pitted and sliced, for garnish

Directions

1. In a large bowl, combine the scallops, shrimp, fluke, tomatoes, onion, and jalapeños, to taste, and toss to combine.

2. Sprinkle with a few generous pinches of salt and the cilantro and toss again.

3. Pour the lime juice over the mixture, making sure the mixture is completely covered by the liquid.

4. Cover with plastic wrap and let sit at room temperature for at least 1 hour.

5. Use a slotted spoon to serve as is or over white rice. Garnish with avocado.

If you enjoyed this recipe, try more from our latest East End-inspired cookbook, Hamptons Entertaining, out now.



Photography by: