Ceviche

Makes 6 servings

Fresh seafood & freshly squeezed lime & lemon juice are essential for this dish. Be sure to pat all seafood dry with paper towels so that any moisture doesn’t water down the marinade. Our favorite fish for this dish include salmon, tuna, halibut, sea bass, & sole. Slicing the seafood into pieces no thicker than 1/3 inch is important for even cooking; super-thin fish fillets (e.g. sole, flounder, tilapia) are the easiest to use, as they require the least amount of prep. Heat is not used to cook the fish in this dish—the acid in the citrus juice firms it & makes it opaque

ingredients

1 pound extra-large shrimp (21 to 25 per pound), large sea scallops, skinless fish fillets, or a combination
1 teaspoon grated lime zest from 1 lime
1/2 cup juice from 4 limes
1/2 cup juice from 4 lemons
1 small red bell pepper , stemmed, seeded, and chopped fine
1 jalapeño chile (small), stemmed, seeded, and minced
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
Salt
1/4 cup extra-virgin olive oil
4 scallions , sliced thin
3 tablespoons minced fresh cilantro leaves
1/2 teaspoon sugar
Ground black pepper

directions

1
1. If using shrimp, peel them completely, devein, and slice each shrimp in half lengthwise using a paring knife (through the deveined groove in the back). If using scallops, remove the side tendon and slice into 1/3-inch-thick rounds. If using fish, remove any bones and slice into 1-inch squares about 1/3 inch thick.
2
2. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time.
3
3. Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, cilantro, and sugar. Season with salt and pepper to taste before serving.

Source: Christine Rogers