Mexico - Ceviche
Be sure to pat all seafood dry with paper towels so that any moisture does not water down the marinade.
Slicing the seafood into pieces no thicker than 1/3 inch is important for even cooking;
- 1 pound extra-large shrimp (21 to 25 per pound), large sea scallops, skinless fish fillets, or a combination
- 1 teaspoon grated lime zest from 1 lime
- 1/2 cup juice from 4 limes
- 1/2 cup juice from 4 lemons
- 1 small red bell pepper , stemmed, seeded, and chopped fine
- 1 jalapeño chile (small), stemmed, seeded, and minced
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 1/4 cup extra-virgin olive oil
- 4 scallions , sliced thin
- 1 cup cherry tomatoes , quartered
- 3 tablespoons minced fresh cilantro leaves
- 1/2 teaspoon sugar
- 1 ripe avocado , pitted and diced fine
- Ground black pepper
1. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl.
2. Slice fish into 1-inch squares about 1/3 inch thick.
3. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time.
4. Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl.
5. Gently stir in the oil, scallions, tomatoes, cilantro, and sugar
6. Season with salt and pepper to taste before serving.