Posted in fish, food at 1:00 am by wingerz


With summer winding down and a 2/3 lb. piece of halibut from this morning’s market, I decided to make ceviche for dinner. I threw in four scallops as well. It was quite refreshing, and the scallops were especially good. Use fresh fish that you’d feel comfortable eating mostly raw.

Ceviche with Tomatoes and Avocados
from Cook’s Illustrated

1 pound extra-large shrimp (21 to 25 per pound), large sea scallops, skinless fish fillets, or a combination
1 teaspoon grated lime zest from 1 lime
1/2 cup juice from 4 limes
1/2 cup juice from 4 lemons
1 small red bell pepper , stemmed, seeded, and chopped fine
1 jalapeño chile (small), stemmed, seeded, and minced
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
1/4 cup extra-virgin olive oil
4 scallions , sliced thin
1 cup cherry tomatoes , quartered
3 tablespoons minced fresh cilantro leaves
1/2 teaspoon sugar
1 ripe avocado , pitted and diced fine
Ground black pepper

1. If using shrimp, peel them completely, devein, and slice each shrimp in half lengthwise using a paring knife (through the deveined groove in the back). If using scallops, remove the side tendon (see illustration below) and slice into 1/3-inch-thick rounds. If using fish, remove any bones and slice into 1-inch squares about 1/3 inch thick.
2. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time.
3. Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, tomatoes, cilantro, and sugar followed by the avocado. Season with salt and pepper to taste before serving.

1 Comment »

  1. Andrea said,

    September 28, 2009 at 1:17 pm

    How timely of this to be posted following Grey’s Anatomy’s season opener, featuring the “Ceviche Patient.” For those of you who don’t watch, use your imagination. After all, we’re all made out of meats, right? Blech, ew gross.

    (Beautiful looking ceviche, though, Wing! ;) Really! The avocado and bell pepper look amazing!)

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