Say Ceviche, what ya got cooking?

cevicheRaw Flavor!

The best cooked raw dish you’ll every have! Yes, that’s a contradiction folks. Ceviche is sometimes considered a raw dish however the chunks of seafood are in fact cooked. The chemical process called denaturation where heat or citric acid changes the proteins in fish, unraveling the molecules and altering their chemical and physical properties is fancy science talk for COOKED which in this recipe is achieved by the generous amount of lemons and limes it requires. Of course how long you marinate and which type of fish you choose do make a difference.

It is by far My favorite dish for parties because it’s easy, impressive and so tasty.

With Spring in full bloom this is a perfect dish to serve in your next backyard or poolside get together. I recommend serving it with a cold glass of bubbly or your favorite white wine. I usually go with a Moscato, Riesling, Sauvignon Blanc or a Cotes De Provence Rose’

What you’ll need:

1/2 pound bay scallops, quartered

1/2 pound of cooked shrimp

1 cup (about 12 whole) cherry tomatoes, roughly chopped

2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)

3/4 cup chopped fresh cilantro, plus additional for garnish

1 cup finely diced red onion (1/2 medium red onion)

1 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup fresh lime juice

Salt to taste


Place all of the ingredients in a bowl and let sit in the fridge for a minimum of 2 hours. The citrus juices will cook the fish in this time. It’ll also give it time to soak in all of the flavors. I usually make this the morning of a dinner party or the night before but in a bind I have made this and served a few hours later.

*reciped adapted from Epicurious, April 2010 by Anna Getty


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