Ceviche

Essentially a raw dish, these scallops are “cooked” by the acid in the lime juice. A combination of scallops, shrimp, conch, and octopus—the latter two usually precooked to the point of tenderness—is also good. If you can find spanking-fresh fillets of your local white fish, you can use that here too, although scallops alone are easy and fabulous. (They’re also the safest shellfish to eat raw, but if the whole thing makes you nervous, see the following recipe for Mock Ceviche.)

Ceviche is a refreshing and flavorful dish that features marinated seafood. Here’s how to prepare it:

MAKES: 4 to 8 servings

TIME: 30 minutes

INGREDIENTS:

• 1 pound perfectly fresh sea scallops, tendons removed if desired, and cut into 1/4-inch dice (or a mixture of fish)
• 1/2 cup chopped bell pepper
• 1 teaspoon grated lime zest
• 1/4 cup freshly squeezed lime juice
• Salt, to taste
• Cayenne, to taste
• Chopped fresh cilantro leaves for garnish

INSTRUCTIONS:

1. In a mixing bowl, combine the diced scallops (or fish) with the chopped bell pepper, grated lime zest, and freshly squeezed lime juice.
2. Season with salt and cayenne to taste. Stir well to ensure the scallops or fish are evenly coated with the lime juice.
3. Let the mixture sit at room temperature for 15 minutes to allow the acid in the lime juice to “cook” the scallops or fish. This process will turn the seafood opaque and give it a cooked texture.
4. After 15 minutes, taste the ceviche and adjust the seasoning if needed. Add more salt or cayenne to suit your preference.
5. Serve the ceviche garnished with chopped fresh cilantro leaves for added freshness and flavor.

SERVING SUGGESTIONS:

• Serve the ceviche as an appetizer or light lunch. It can be enjoyed on its own or served with tortilla chips or crusty bread for dipping.
• Create a ceviche platter by arranging the marinated scallops or fish on a bed of lettuce or sliced avocado. Garnish with additional lime wedges and cilantro sprigs for an attractive presentation.
• Serve ceviche as part of a seafood salad by combining it with other ingredients like cooked shrimp, diced tomatoes, red onions, and avocado. Toss with a light dressing and serve chilled.
• Pair ceviche with a side of crunchy jicama sticks or cucumber slices for a refreshing contrast in texture.
• For a more substantial meal, serve ceviche alongside cooked quinoa or rice for added protein and carbohydrates.

Serve the ceviche immediately after preparing it to enjoy its vibrant flavors and fresh textures. The citrusy acidity of the lime juice enhances the natural sweetness of the scallops or fish, creating a delightful balance of flavors. Whether served as an appetizer, part of a seafood salad, or as a standalone dish, ceviche is a versatile and delicious option for seafood lovers. Experiment with different variations by adding ingredients like diced tomatoes, red onions, or avocado to customize the recipe to your taste. With its bright and refreshing taste, ceviche is sure to be a hit at any gathering or as a light and satisfying meal.