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

Guy makes fresh citrus ceviche with shrimp and mahi mahi for his guest Brooke Shields! Subscribe to #discoveryplus​ to stream more of #GuysBigBite​: http://discoverypl.us/2NeKVgd​ Get the recipe ▶ https://foodtv.com/3vsPUNv Subscribe to Food Network ▶ http://foodtv.com/YouTube We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Shrimp and Mahi Mahi Citrus Ceviche RECIPE COURTESY OF GUY FIERI Level: Easy Total: 50 min Prep: 20 min Inactive: 20 min Cook: 10 min Yield: 4 servings Ingredients Ceviche: 12 ounces large shrimp, shelled, deveined, halved and diced Kosher salt 12 ounces boneless, skinless mahi mahi fillets (or other firm white fish) 6 ribs celery 1/4 cup lime juice Juice of 1 orange 2 teaspoons ground cumin 1/8 teaspoon cayenne pepper Freshly cracked black pepper 2 tablespoons finely chopped fresh cilantro Tortilla Strips: 4 cups canola oil, for frying Three 6-inch corn tortillas, sliced into strips Kosher salt 1 lime, cut into wedges Directions For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche. Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl. Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving. For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt. To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #GuyBigBite #MahiMahiCitrusCeviche #BrookeShields Guy Fieri's Shrimp and Mahi Mahi Citrus Ceviche | Guy's Big Bite | Food Network https://www.youtube.com/watch?v=c92XueUZ6fk