Tropical Ceviche
Source of Recipe
fooddownunder.com
List of Ingredients
3/4 lb Snapper, * see note
1 lb Scallops, quartered
1 sm Red Onion, halved, thinly slice
1/4 cup Cilantro, coarsely chopped
2 cup Mango, diced
1 1/2 cup Fresh Pineapple, diced
MARINADE
1 cup Lime Juice, freshly squeezed
1 tbl Lime Zest, grated
1 cup Rice Vinegar
1/4 cup Sugar (or substitute splenda)
1 1/2 tsp Red Pepper Flakes, to taste
(original calls for 1 1/2 tsp Salt)
2 tsp Coriander Seed, crushed
* Alternatives: Halibut or flounder.Recipe
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.
* Note: The citrus juice in ceviche recipes "cook" the fish with acid rather than heat. The texture of the fish changes, and it turns from translucent to opaque, although the fish remains essentially raw. It is important to select quality fish that has been well handled to ensure safety.
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