Ceviche With Pickled Onions |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
|
A lovely ceviche Ingredients:
1/2 pound mahi mahi, swordfish, or other firm white fish fillet |
1/2 pound 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 tablespoon worcestershire sauce |
1/2 tablespoon capers (you can omit these and add a little more salt) |
1 tablespoon mexican-style hot sauce |
tortilla chips |
pickled onions, recipe follows |
pickled onions |
8 ounces 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:
1. Cut the fish into pieces about the size of the scallops.
2. Toss the seafood with a little oil and season with salt and pepper.
3. 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.
4. 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.
5. Remove the flesh from half of a papaya and cut into medium dice.
6. Slice the remaining half into long strips.
7. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya.
8. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.
9. For the onion pickles:
10. Bring the vinegar, sugar, and chilis to a boil in a small pan. Stir until sugar is dissolved.
11. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them.
12. Let them sit in the refrigerator for several days before serving.
13. Serve chilled with meats and seafood. These are also great on sandwiches.
|
|