tropical ceviche
From hopscotch 15 years agoIngredients
- ¾ pounds Snapper; * see note shopping list
- 1 pounds Scallops; quartered shopping list
- 1 small Red onion; halved, thinly sl shopping list
- ¼ cup Cilantro; coarsely chopped shopping list
- 2 cups Mango; diced shopping list
- 1½ cup Pineapple; diced shopping list
- marinade shopping list
- 1 cup Lime juice; freshly squeezed shopping list
- 1 tablespoon Lime zest; grated shopping list
- 1 cup rice vinegar shopping list
- ¼ cup sugar shopping list
- 1½ teaspoon Red pepper flakes; to taste shopping list
- 1½ teaspoon salt shopping list
- 2 teaspoons coriander seed; crushed shopping list
How to make it
- Combine the marinade ingredients in a large glass or stainless steel mixing bowl. Whisk together and set aside.
- Rinse the fish and scallops in cold water and pat dry with paper towels.
- Add the scallops to the marinade and refrigerate.
- Dice the fish into 1/2" pieces and add to the marinade with the onions.
- Gently stir, cover and refrigerate at least 4 hours before serving.
- Stir occasionally to ensure that the marinade penetrates the seafood evenly.
- (The ceviche may be prepared to this point up to 2 days in advance. )
- About 30 minutes before serving, stir in the cilantro and fruits and return the dish to the refrigerator until ready to serve. Serve in small chilled bowls or plates or, for a more festive look, shot glasses or cocktail tumblers.
- Source:
- Simply Seafood magazine, Vol. 4 No. 4 FALL 1994
People Who Like This Dish 2
- hungrybear Miner, MO
- cuzpat Sikeston, Mo
- turtle66 Sacramento, CA
- quaziefly ALL POINTS
- gwbaskin Edmonton, CA
- hopscotch CA
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The Rating
Reviewed by 4 people-
I like the addition of fruit here.....Thanks
turtle66 in Sacramento loved it
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High 5!
cuzpat in Sikeston loved it
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Good one
hungrybear in Miner loved it
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