Ceviche is typically made with raw fish cured in citrus juices. It’s often served as an appetizer in South and Central America, where the fish is caught fresh every day. It is the perfect summer dish when hosting a gathering or for a quick light snack. A Master Chef once presented me with a basic ceviche recipe. I’ve made this recipe my own by adding various spices and serving it with an avocado. I hope you enjoy it!
Ingredients:
½ pound shrimp, peeled and deveined
½ pound calamari, sliced
½ pound bay scallops
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1 cup red onion, diced
1 cup cilantro, chopped
1 jalapeno, seedless and minced (optional)
3 tablespoons olive oil
Salt and pepper to taste
Directions:
Chop the shrimp, calamari and scallops into one-inch pieces.
Fill a 3.5 quart pot halfway with water. (The Medium Pujols Kitchen Caldero is perfect for this.) Over medium-high heat, bring the water to a boil.
Place all of the chopped seafood into a wire strainer and blanch it by dipping the seafood into the boiling water for 30 seconds; then drain. Do not rinse off the seafood.
Add all of the ingredients to the seafood and let marinade for at least two hours. Serve.
Helpful Hint:
The ceviche tastes incredible when served in half of an avocado. Scoop out some avocado with a bite of the ceviche and you will not be sorry!
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