Chilon Ceviche

The ceviche at The Unexpected Employee using our Chilon made by our Culinary Director is an ever-evolving experiment of colors and flavors. The team uses only locally caught fresh fish to re-create at home. Try always to buy the highest-quality ingredients you can find.

Yield	Prep Time	Total Time
2	10 min	20 min

Ingredients

3	Tablespoon	Chilon Unique Blend
300	gram(s)	Medium diced Sea Bass (cut on the bias into 1-inch dice)
1	Piece	Garlic clove
7	Piece	30/20 Shrimp (clean and unveil)
5	Piece	Medium diced Scallops U-7 (cut on the bias into 1-inch dice)
4	Each	Lemons
2	Each	Limes
1/2	Each	Small red onion, very thinly sliced
1	Cup	Roasted corn
1	Each	aji amarillo, rib and seeds removed, diced
1	Each	Mango cut in small cubes
1	Package	Fried plantain
1	Each	Large avocado cut in medium cubes

Directions

Have grill pre-greased and preheated to medium-high
Place fish, scallops, and shrimp in a non-reactive bowl. Add 3 cups of chilled water to the fish and rinse gently—drain water.
Add onions to remaining chilled water and let soak.
Meanwhile, place aji, garlic, and a pinch of salt in a mortar and pestle. Grind to make a paste
Combine fish, lime and lemon juices, aji and garlic paste, and our Unique Blend Chilon. Let marinate for 10 minutes.
Brush corn and place on grill. Cook about 10 minutes.
When ready to serve, divide fish ceviche among 4 cups and top with onion slices. Serve with grilled corn and garnish with avocado cubes, if desired.
Serve with chips alongside.
Enjoy it!