Recipe

Ceviche With Pickled Onions Recipe

	Waterlily / All my dishes 1 year, 10 months ago A lovely ceviche Prep:10m Servings:46	Waterlily
	fish ceviche easy raw

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Ingredients

1/2 pound mahi mahi, swordfish, or other firm white fish fillet

1/2 pound bay scallops

Vegetable oil, for coating

Salt and pepper

Juice of 3 fresh limes

1 medium papaya, halved and seeded

1 large onion, chopped fine

4 Serrano or Anaheim peppers, seeded and diced

1 small jalapeno, seeded and diced

2 tomatoes, seeded and diced

1/2 cup chopped fresh parsley

¼ cup tomato juice

1 tablespoon Worcestershire sauce

1/2 tablespoon capers (You can omit these and add a little more salt)

1 tablespoon Mexican-style hot sauce

Tortilla Chips

Pickled Onions, recipe follows

Pickled Onions:

8 ounces champagne or white wine vinegar

1/2 cup sugar

2 serrano chiles, seeded

2 medium red onions, thinly sliced

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.

Directions

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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