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Fishandseafood - Ceviche Post by :Hugo_San Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1768

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Fishandseafood - Ceviche

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 jalapeño 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 jalapeños; chop finely. Cut onion in eighths; slice thinly.

Add tomato, jalapeños, 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).
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