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Home Mediterranean Bake Stuffed Eggplant

tropical ceviche Recipe

Ingredients

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

Reviews & Comments 3

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    " It was excellent "
    hungrybear ate it and said...
    Good one
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    " It was excellent "
    cuzpat ate it and said...
    High 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    turtle66 ate it and said...
    I like the addition of fruit here.....Thanks
    Was this review helpful? Yes Flag

The Cook

hopscotch CA

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