Ceviche with Pickled OnionsFrom waterlily 8 years ago
- 1/2 pound mahi mahi, swordfish, or other firm white fish fillet shopping list
- 1/2 pound bay scallops shopping list
- vegetable oil, for coating shopping list
- salt and pepper shopping list
- juice of 3 fresh limes shopping list
- 1 medium papaya, halved and seeded shopping list
- 1 large onion, chopped fine shopping list
- 4 Serrano or Anaheim peppers, seeded and diced shopping list
- 1 small jalapeno, seeded and diced shopping list
- 2 tomatoes, seeded and diced shopping list
- 1/2 cup chopped fresh parsley shopping list
- ¼ cup tomato juice shopping list
- 1 tablespoon worcestershire sauce shopping list
- 1/2 tablespoon capers (You can omit these and add a little more salt) shopping list
- 1 tablespoon Mexican-style hot sauce shopping list
- tortilla chips shopping list
- pickled onions, recipe follows shopping list
- pickled Onions: shopping list
- 8 ounces champagne or white wine vinegar shopping list
- 1/2 cup sugar shopping list
- 2 serrano chiles, seeded shopping list
- 2 medium red onions, thinly sliced shopping list
- 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. shopping list
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.
The Cookwaterlily Joplin, MO
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