Ceviche is a wonderfully impromptu seafood dish.  Any mix of seafood (Pacific Halibut, Yellowtail snapper, shrimp, scallops, etc) is marinated in lime juice and the acids cook the seafood.  There is no strict science to the proportions.  It doesn’t even require heat!  Although the citric acids from the lime don’t kill bacteria the same way fire does, with fresh fish from a reputable purveyor there’s no need to worry.  If you are a bit leery, the seafood can be briefly boiled before marinating.

Remove skin and bones from fish and cut into squares.  Lightly salt the fish.  (If you prefer, boil a few cups lightly salted water.  Add cut fish and other seafood such as shrimp or scallops whole for a minute.  Immediately follow with an ice bath.)  Cut the whole seafood.  Combine all with lime and lemon juice.  Four to Five limes and four to five lemons should be enough to cover.  Let marinade for at least two hours.

Following the marinade, drain excess liquid and add remaining ingredients such as avocado, cilantro, chili peppers, salt and pepper to taste.

This entry was posted on Friday, July 23rd, 2010 at 9:11 am and is filed under Taste. Responses are currently closed, but you can trackback from your own site.