Seafood Ceviche

By Tricia33

Seafood ceviche is one of those dishes that work great for an appetizer or a light summer dinner. We use shrimp and a white fish—drum, snapper, or halibut—that has been lightly poached and then tossed with a lot of citrus and pico de gallo. Sometimes I’ll add bay scallops, crab, and even a little avocado. Serve the ceviche over a little lettuce with some freshly fried corn tortilla chips.

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 1/2 ½ pound firm white fish, cut into 1-inch pieces
• 2 quarts water
• 2 tablespoons kosher salt
• 1 tablespoon red pepper flakes
• Juice of 1 lemon
• Juice of 3–4 limes
• Kosher salt and freshly ground black pepper
• 3 Roma tomatoes, stemmed and finely diced
• 1 serrano pepper, seeded and finely chopped
• 5 green onions, finely chopped
• 1/2 ½ cup red onion, finely diced
• 1/2 ½ cup cilantro, finely chopped

Preparation

Step 1

Combine the water, salt, red pepper flakes, and lemon juice in a medium saucepan and bring to a simmer over a high heat. Add the shrimp and fish to the poaching liquid and turn down the heat to maintain a slow simmer. Poach the seafood for about 2 minutes, until it is just cooked through. Gently remove the seafood with a strainer and transfer to a large baking sheet, shaking until seafood is in a single layer. Squeeze the juice of 1 lime over the top of the seafood and then lightly season with kosher salt. Place the baking sheet with the seafood in the refrigerator to cool, about 30 minutes.

Transfer the chilled seafood into a large mixing bowl. Add the tomatoes, serrano pepper, onions, and cilantro. Squeeze two more limes over the ceviche and lightly season with salt and pepper. Taste the ceviche and adjust seasoning with more lime juice and salt and pepper if needed. Serve the ceviche chilled with plenty of freshly fried tortilla chips.