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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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I love ceviche especially with Cadillac Margaritas and a gran manier chaser, or with a fully loaded champagne (triple sec, and then some)! Add in the ocean as a background - life can be nice. Ingredients:
3/4 pounds snapper; * see note |
1 pounds scallops; quartered |
1 small red onion; halved, thinly sl |
1/4 cup cilantro; coarsely chopped |
2 cups mango; diced |
11/2 cup pineapple; diced |
marinade |
1 cup lime juice; freshly squeezed |
1 tablespoon lime zest; grated |
1 cup rice vinegar |
1/4 cup sugar |
11/2 teaspoon red pepper flakes; to taste |
11/2 teaspoon salt |
2 teaspoons coriander seed; crushed |
Directions:
1. Combine the marinade ingredients in a large glass or stainless steel mixing bowl. Whisk together and set aside.
2. Rinse the fish and scallops in cold water and pat dry with paper towels.
3. Add the scallops to the marinade and refrigerate.
4. Dice the fish into 1/2 pieces and add to the marinade with the onions.
5. Gently stir, cover and refrigerate at least 4 hours before serving.
6. Stir occasionally to ensure that the marinade penetrates the seafood evenly.
7. (The ceviche may be prepared to this point up to 2 days in advance. )
8. About 30 minutes before serving, stir in the cilantro and fruits and return the dish to the refrigerator until ready to serve. Serve in small chilled bowls or plates or, for a more festive look, shot glasses or cocktail tumblers.
9. Source:
10. Simply Seafood magazine, Vol. 4 No. 4 FALL 1994
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