Ceviche

Ceviche, most of us think is a traditional Mexican dish, popular on both coasts of Mexico. Ceviche, actually originates from Peru, dating back 2000 yeas ago. The Peruvians used their abundance of citrus to marinate or cook, the raw fish, making a very tasty dish. No matter where it comes from, Ceviche is a great summer dish when you don’t want to heat up the kitchen or anytime, the freshest fish is available.

This version is from our friends and our taste adventure, making Ceviche in their home.

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Start with lots of fresh lime juice. We love their easy to juice, Breville automatic juicer.

Use the smallest bay scallops you can find. In this case, the scallops were a little large so we opted to cut them in halves. The idea is to get all of the seafood into similar bite size pieces. Cube up the fish into similar sizes, as well.

Marinate the fish in lemon juice, lime juice, salt and oregano for 2 hours in the refrigerator. This starts to “cook” the raw fish in the heavy citrus. (note: since the bay shrimp are cooked, they don’t have to go into this marinade, but on this day we included them)

While the fish is marinating, prep the next ingredients. Dice the onion. The onion will mellow in while marinating in the lime juice too, so don’t be afraid of using too much.

When dicing the jalapeno, removing all the seeds will take out a lot of the overpowering heat. (unless you like it really hot!)

Our Gracious Hostess

They built a beautiful lake home, recently with a fabulous kitchen that just makes anyone want to cook.

After 2 hours, drain the marinade completely. In a separate bowl, mix the dressing ingredients. Pour the fish mixture back into the bowl and add the dressing.

Next, add the tomato, onion, jalapeno, cilantro and vinegar and mix well. Now, the entire mixture needs to refrigerate for at least 8 hours or overnight.

An Extra Ingredient: Avocado

Right before serving, stir in a cubed avocado, to make the Ceviche extra yummy.

On this day, our friends served on their patio overlooking the lake in plastic glasses. It was a very pretty, and extremely delicious dish for lunch!

Yield: 4-6

Author: Barb Skold

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Ceviche

Ceviche - Zesty and Refreshing: Indulge in this freshly made seafood delight!

Prep time: 30 MinInactive time: 10 HourTotal time: 10 H & 30 M

Ingredients

• 1/2 lb Bay Scallops
• 1 lb Cod or other White Fish, diced into 1/2 cubes
• 1 teaspoon salt, divided
• 1/2 teaspoon oregano
• 2/3 cup fresh Lime Juice, divided
• 2/3 cu fresh Lemon Juice, divided
• 1 tablespoon Olive Oil
• 1/4 teaspoon white Pepper
• 1/4 teaspoon Cumin
• 1/2 lb Bay Shrimp (pre-cooked)
• 1/2 medium Onion, finely diced
• 1 medium Tomato, finely diced
• 1 tablespoon Cilantro, rough chopped
• 1 Jalapeno, seeded and finely diced
• 1 teaspoon champagne vinegar
• 1/2 avocado cut into chunks or sliced for a garnish (optional)

Instructions

Marinate the Fish

1. In a medium bowl combine the cod, scallops, 1/3 cup lime juice, 1/3 cup lemon juice, 1/2 teaspoon salt and oregano.
2. Mix all the ingredients well. Marinate in the refrigerator for 2 hours.

Make the Dressing

1. In a separate bowl or jar combine the olive oil, 1/3 cup lemon juice, 1/3 cup lime juice, 1/2 teaspoon salt, white pepper and cumin. Whisk or shake well until combined.
2. Remove the fish from the refrigerator and drain the marinade. Discard.
3. Add the dressing to the drained fish.

Completing the Cevichie

1. To the fish, now in the dressing add the tomato, onion, vinegar, shrimp, jalapeno and cilantro.
2. Stir and refrigerate 8 hours or overnight.
3. To serve, place on a cold lettuce leaf or in a small dish. Stir in or top with avocado, if desired. Serve with plenty of crispy tortilla chips. Enjoy!