Seafood: Peruvian Ceviche

posted by Polar Bear 10-22-101 12:01 PM

Ceviche (Marinated Seafood Salad)

Ceviche ("say-VEE-chay," also spelled seviche) is "cooked" by acid in the marinade rather than heat. But it really does undergo the same physical change. A wonderfully light way to open a meal.

1-1/2 lb scallops, shrimp and/or fish (snapper, mackerel, etc.)
3/4 c lime juice
1 lg fresh tomato
2 med fresh jalapeņo chiles
2 cl garlic
1 sm red (or white) onion
3 tbsp olive oil
1 tbsp vinegar
1/4 c fresh cilantro (chopped)
1 tsp salt
1/4 tsp each: black pepper; oregano

Cut seafood into bite-size pieces as appropriate. Toss with lime juice; let marinade chilled until opaque, about 2 hours for scallops, 4 hours for shrimp and 6 hours for fish.

Drop tomato into boiling water; simmer 30 seconds, drain and rinse with cold water; peel, seed and chop coarsely. Seed jalapeņos; chop finely. Cut onion in eighths; slice thinly.

Add tomato, jalapeņos, onion, oil and seasonings to seafood. Chill at least 1 hour. Serve chilled but not fully cold. Makes about 1-1/2 qt.

Variations: Add 1 sm chopped yellow or green bell pepper, 1 med diced avocado and/or 2 T capers (drained and chopped).

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line