NEW YORK (WLNY) — Making a good ceviche means not only selecting the freshest seafood, but selecting the right sauce or salsa to bring out all the flavors.

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Chef Victor Flores, of Midtown’s Joe Allen restaurant, visited us with his take on the classic dish. Find his recipe below:

1 tablespoon olive oil
1/2 habanero pepper
1 red bell pepper
1/2 medium size red onion, julienned
1 thinly sliced garlic clove
4 ripe plum tomatoes
2 cups water
1 tbs. sea salt

Preparation of Salsa Habanera: Heat pan over medium heat for approximately one minute.  Add olive oil to coat the pan. Add garlic, onion, habanero pepper and bell pepper, stirring periodically for about 4 minutes, or until vegetables are lightly browned. Add plum tomatoes and water.  Mix, then turn up the heat to high medium, bringing to a boil. Once the mixture it is boiling, lower heat and allow to cook an additional 10 minutes. Remove the pan from heat.  Place the contents of the pan into a blender (or robot coupe), adding 1 tablespoon of sea salt, then pulse until liquified.   Strain though a very fine strainer, and allow to cool on an ice bath until ready to serve.

1 pound medium size black tiger shrimp, in the shell, rinsed
10 cups of water
1 medium carrot, quartered
2 celery stalks quartered
1 large onion, quartered
2 garlic cloves
1 lemon, halved
4 springs of fresh thyme
4 bay leaves
1/2 cup white vinegar

Preparation of the shrimp:  Place water, carrot, celery, onion, garlic, lemon, bay leaves, thyme & vinegar in a pot and bring to a boil over high heat. Lower heat and allow liquid to simmer for about 20 minutes.  Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 3 to 4 minutes. Drain and cool in refrigerator. When cold, peel and devein the shrimp, then slice in half, lengthwise.

1-1/2 cup salsa habanera
1 cup fresh squeezed lime juice
1/2 cup fresh squeezed orange juice
1 medium size red onion thinly sliced
1/2 cup diced celery hearts
1 cup micro-greens

Preparation of finished ceviche: In a large glass bowl, place 1 cup fresh squeezed lime juice, 1/ 2 cup fresh squeezed orange juice and 1 and 1/2 cups salsa habanera.  Whisk together, adding chopped celery, thinly sliced onion and cooked shrimp to the mix. Season with salt, if necessary, and serve on martini glasses. Garnish with micro greens, and serve.

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