Scrumptious Seafood: Halibut, Scallop and Shrimp Ceviche
A Costa Rican friend and fellow food lover often shares memories of food in Central America. He enjoys highlighting how common it is to receive complimentary appetizers with one’s cerveza (beer/drink) order in restaurants and bars (a tradition he thinks Canada should also have). The one delicacy he speaks of most often is ceviche.
Ceviche is a popular dish in Central and South America, and can be served as a cool main seafood dish or as an appetizer. What makes it unique, is there is no cooking involved in the preparation of the seafood. Marinating the seafood in a lime and/or lemon juice will do the cooking for you. Mixing the marinated fish with fresh tomatoes, cilantro, chilis and other spices, it becomes a dish not to be missed, and a nice and refreshing addition to any summer party.
Halibut, Scallop and Shrimp Ceviche
- 1/3 pound Pacific halibut
- 1/3 pound farmed scallops
- 1/3 pound shrimp
- 1/2 cup lime juice (about 4-5 limes)
- 1/2 cup lemon juice (about 4-5 lemons)
- 1 avocado, finely chopped
- 1 red pepper, finely chopped
- 1/2 red onion, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1 jalapeno, finely chopped (remember, the seeds and inner membrane are the spiciest parts. Discard them if you don’t like food too spicy)
- salt to taste
Cut the fish into 1/2-inch squares, removing all skin and bones. Lightly salt the fish. Bring a few cups of lightly salted water to boil. Add peeled and cleaned shrimp for 1 minute. Immediately put shrimp in a bowl of ice and water to chill. Cut the cooled shrimp into 1/2 inch pieces (it will still be fairly raw inside). Combine fish, scallops and shrimp with lime and lemon juice. Cover and refrigerate for two hours.
When you cut into a piece of the fish or shrimp, it should be “cooked” through, meaning the shrimp will be light pink and the fish will be white, not grayish or translucent. However, if you prefer more of a raw texture (as some sushi lovers do) you might want to marinate the seafood for less than two hours. Or should you like your fish well cooked, marinate overnight.
When the seafood had finished marinating, drain and discard the lime and lemon juice. Combine the seafood with the rest of the ingredients. Add salt to taste.
Serve with tortilla chips.
Recipe inspired by Mark’s Daily Apple
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