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Ceviche with Pickled Onions Recipe

Ingredients

How to make it

  • Cut the fish into pieces about the size of the scallops.
  • Toss the seafood with a little oil and season with salt and pepper.
  • Sear the fish and scallops in a sauté pan over medium-high heat, about 30 seconds on each side. The middle should still be raw.
  • Place seafood into a glass, plastic, or pottery dish and coat with lime juice. Marinate, refrigerated, 2 hours - overnight. The lime juice will firm up the fish and kind of cook it.
  • Remove the flesh from half of a papaya and cut into medium dice.
  • Slice the remaining half into long strips.
  • Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya.
  • Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.
  • For the onion pickles:
  • Bring the vinegar, sugar, and chilis to a boil in a small pan. Stir until sugar is dissolved.
  • Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them.
  • Let them sit in the refrigerator for several days before serving.
  • Serve chilled with meats and seafood. These are also great on sandwiches.

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  • sexybeast 16 years ago
    Very thorough, very intriguing. Excellent.
    Was this review helpful? Yes Flag

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waterlily Joplin, MO

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