Ceviche
Ceviche is a staple in Mexico, and South America. Traditional scallop ceviche consists of raw seafood tossed with an acidic marinade that “cooks” the fish. The first time you make ceviche you’ll be amazed as the lemon and lime juice turns the color of the fish from translucent pink to white. The acid from the limes and lemons are essentially “cooking” the fish without using heat.
Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish. This dish is great served in a warm corn tortilla, or better in a lettuce wrap to save on fat, and carb’s. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain.
- 1 lb scallops
- Juice of 5-6 limes, or lemons. Depends on size of limes/lemons, but must cover scallops.
- ½ large red onion
- 1 medium ripe tomato
- 1 stalk celery
- 2 tbsp of olive oil
- Pinch of salt
- 1 tbsp ground black pepper (to taste)
- Dash of Tabasco or a light pinch of cayenne pepper
- Cilantro
- Avocado
- Place scallops into a shallow bowl and pour the lime juice over top.
- Cover and refrigerate for about an hour.
- Stir and refrigerate again for another hour or two, making sure fish is completely exposed to citrus juice.
- After the scallops have soaked, remove them and drain off excess liquid.
- Dice the onion, tomato, cilantro, and celery and add to the scallops with salt, olive oil and pepper.
- Refrigerate for another hour and serve cold with diced avocado.
- Amount of time needed to soak in lime, or lemon, juice usually depends on the freshness of your fish.
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