100g of mussels
100g of medium-sized rose crab, cleaned
100g of squid rings
Salt to taste
White peppercorns to taste
Olive oil to taste
1/2 grapefruit cut into segments
8 tablespoons of grapefruit juice
1/2 lime cut into wedges
2 tablespoons of lime juice
1/2 Sicilian lime cut into wedges
2 tablespoons of Sicilian lime juice
2 Anaheim or Jalapeño peppers, seeded and sliced
20 leaves of parsley in strips
1 minced garlic clove
3 tablespoons of red onion cubes
For garnish
Parsley leaves
100g of mussels
100g of medium-sized rose crab, cleaned
100g of squid rings
Salt to taste
White peppercorns to taste
Olive oil to taste
1/2 grapefruit cut into segments
8 tablespoons of grapefruit juice
1/2 lime cut into wedges
2 tablespoons of lime juice
1/2 Sicilian lime cut into wedges
2 tablespoons of Sicilian lime juice
2 Anaheim or Jalapeño peppers, seeded and sliced
20 leaves of parsley in strips
1 minced garlic clove
3 tablespoons of red onion cubes
For garnish
Parsley leaves
1
Season the sea fruits with salt, white peppercorns, and olive oil
Heat a skillet with olive oil until warm
Sear the mussels and crab for 30 seconds
Let cool
2
In a bowl, combine all remaining ingredients and let marinate for at least three hours
3
Serve the ceviche with a salad of parsley, finishing the dish with a drizzle of olive oil and garnishing with parsley leaves.
