Ceviche With Pickled Onions Recipe

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Ingredients:

Serving

1/2 lb mahi mahi , swordfish , or other firm white fish fillet
1/2 lb bay scallops
vegetable oil, for coating
salt and pepper
juice of 3 fresh limes
1 medium papaya, halved and seeded
1 large onion, chopped fine
4 serrano or anaheim peppers, seeded and diced
1 small jalapeno, seeded and diced
2 tomatoes, seeded and diced
1/2 cup chopped fresh parsley
1/4 cup tomato juice
1 tbsp worcestershire sauce
1/2 tbsp capers ( you can omit these and add a little more salt)
1 tbsp mexican-style hot sauce
tortilla chips
pickled onions , recipe follows
pickled onions
8 oz champagne or white wine vinegar
1/2 cup sugar
2 serrano chiles, seeded
2 medium red onions, thinly sliced
bring the vinegar, sugar, and chilis to a boil in a small pan. stir until sugar is dissolved. remove from heat. in a plastic container, place the sliced onions and pour the liquid over them. let them sit in the refrigerator for several days before serving. serve chilled with meats and seafood. these are also great on sandwiches.

Directions:

Cut the fish into pieces about the size of the scallops.
Toss the seafood with a little oil and season with salt and pepper.
Sear the fish and scallops in a sauté pan over medium-high heat, about 30 seconds on each side. The middle should still be raw.
Place seafood into a glass, plastic, or pottery dish and coat with lime juice. Marinate, refrigerated, 2 hours - overnight. The lime juice will firm up the fish and kind of cook it.
Remove the flesh from half of a papaya and cut into medium dice.
Slice the remaining half into long strips.
Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya.
Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.
For the onion pickles:
Bring the vinegar, sugar, and chilis to a boil in a small pan. Stir until sugar is dissolved.
Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them.
Let them sit in the refrigerator for several days before serving.
Serve chilled with meats and seafood. These are also great on sandwiches.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	25.31 Kcal (106 kJ)
Calories from fat	0.95 Kcal
		% Daily Value*
Total Fat	0.11g	0%
Cholesterol	5.57mg	2%
Sodium	56mg	2%
Potassium	57.17mg	1%
Total Carbs	3.14g	1%
Sugars	2.14g	9%
Dietary Fiber	0.31g	1%
Protein	2.18g	4%
Vitamin C	5mg	8%
Iron	0.2mg	1%
Calcium	5.8mg	1%

Amount Per 100 g
Calories	74.82 Kcal (313 kJ)
Calories from fat	2.82 Kcal
		% Daily Value*
Total Fat	0.31g	0%
Cholesterol	16.47mg	2%
Sodium	165.58mg	2%
Potassium	169.04mg	1%
Total Carbs	9.28g	1%
Sugars	6.32g	9%
Dietary Fiber	0.91g	1%
Protein	6.44g	4%
Vitamin C	14.8mg	8%
Iron	0.5mg	1%
Calcium	17.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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