Ceviche six trombones led the big parade, with a hundred and ten tortilla chips close at hand…
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Before I talk about the show or recipe, I would like to give a quick shout-out to my two co-editors, Keith and Angus. Because although it often feels like they just swan around London going out for breakfast and drinking coffee, they will absolutely rise to the challenge of a pun-less recipe. And not everyone can make a pun from a tricky word like ceviche. But after much brainstorming and ten failed attempts, “ceviche six trombones” emerged as the clear winner. It makes me smile when I read it, and I hope you do too.
Seventy Six Trombones is from The Music Man, and the show was much discussed in the second of our four-part flan series, The Music Flan. The others being Col’ Flan River, Blueberry Flan Group, and Flantasies Come True, in case you were wondering. It’s certainly the most famous song from the show, and what better than to start any parade (or celebration!) that a fantastic ceviche appetizer.
To make the ceviche, chop two salmon fillets and some raw shrimp into small pieces. Place them in a bowl, and cover them with lime juice (I use bottled lime juice). Stir well to ensure the fish is fully coated, and leave to cure for thirty minutes. The lime juice will start to “cook” the fish, and you will see that it has turned opaque.
After the initial curing time, drain the excess lime juice from the bowl. Add some chopped cucumber, tomato, green onions, fresh cilantro, and a generous amount of salt and pepper. Other ingredients that you could add are chopped red onion, chili peppers, or avocado. Stir well, then cover and leave in the fridge to marinate for at least another thirty minutes.
- 2 fresh salmon fillets, finely chopped
- 12 oz raw shrimp, finely chopped
- ½ cup lime juice
- ½ English cucumber, deseeded and chopped
- 1-2 medium tomatoes, deseeded and chopped
- 2 green onions, finely chopped
- ¼ cup fresh cilantro leaves, chopped
- salt and pepper
- Place the chopped salmon and shrimp in a bowl, and cover them with lime juice. Stir well then leave to cure for thirty minutes.
- Drain the excess lime juice, and add the remaining ingredients. Stir well then cover the bowl and leave in the fridge to marinate for at least another thirty minutes.