Ceviche is one of my favorite foods.
Consisting of fresh fish 0r seafood marinated for long hours in some kind of acidic mixture, I ate it every time I was in Mexico. These days it’s a staple on Good Friday, when some of my loved ones won’t eat meat (I realize vegetarian options are good on this holiday too, but fish and seafood are traditional).
Ceviche is not an easy dish.
This is not because it’s hard to make. It’s actually very easy to do, but it is not for people squeamish about eating anything raw or that seems raw because no heat is needed in this recipe. All you need is the freshest fish or seafood you can find, a ton of lime juice and some other bits, and a few hours in the fridge. The acidic citrus juice cures the fish or seafood making it safe to eat, but if you’re still uncomfortable, this recipe is not for you.
My version of ceviche combines tender sustainable scallops with lime juice and herbs. Though tomatoes are the traditional fruit of choice in ceviche, I opted to use mangoes instead, which pair well with the naturally sweet scallops.
It makes a wonderful appetizer, or served with home fries or crusty bread, an EXCELLENT main course!
Here’s How You Do It
Difficulty Level: Medium - Difficult
Prep time: 10-15 Minutes
Marinating time: 4 Hours – Overnight
3 Cups Fresh Scallops – I advise getting your scallops from a fish market rather than a grocery store as fishmongers’ reputations depend on the freshness of the only products they sell – fish and seafood. You can’t say the same about large grocers.
2 Cups Fresh or Frozen Mangoes, Peeled and Finely Chopped
Juice of 3 Large Limes – If you can’t get large limes, get 5 or 6 limes instead of 3
Zest of 1 Lime
1 Cup Fresh Cilantro/Coriander – If you can’t stand the taste of cilantro, you can use basil or fresh mint instead.
3 Green Onions aka Scallions, Finely Chopped
1 Italian Tomato, Seeded and Finely Chopped
Salt – To Taste
Hot Sauce – To Taste (Optional)
1 Food Processor or Knife and Cutting Board
1 Large Bowl
1 Mixing Spoon
Put the mango, tomato, green onion, and coriander (or herb of choice) in a bowl with the lime juice and stir everything together. Taste and adjust with salt and hot sauce– it should be sour and strong tasting, this will dull when you add the scallops. You could also do the combining with a food processor and a couple of pulses.
Add the scallops and stir everything to combine.
Cover the bowl with plastic wrap, put the bowl in the fridge, and leave it for at least 4 hours or overnight.
Take it out and give it a quick taste. It made need a notch more salt, or an extra squeeze of lime juice or hot sauce.
-Samantha R. Gold
Questions? Comments? Requests?
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