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GALAīS CEVICHE
1 oz salmon
3 medium shrimp
3 medium scallops
Juice of fresh limes
Cut the fish into 1/2 inch cubes and marinate in enough lime juice to cover it in a glass bowl with cling wrap over the top. Refrigerate for 1-2 hours or until the fish is translucent and cooked by the acid of the lime. This cooks quickly and needs to be checked at 1 hour, then every 15 minutes thereafter until done.
1/4 c finely minced onion
1 tsp each of fresh parsley and cilantro
1 jalepeno pepper finely minced (discard seeds and membrane, but save juice)
1 tomato skinned and chopped
1 Tbsp olive oil
1/4 tsp each dried oregano and cumin
3 capers minced
3 green olives minced
1 clove of crushed garlic
1 tsp cava or white wine vinegar
Mix all of the above together and chill while the fish is cooking.
When the fish is done (shrimp will be pink, salmon and scallops will be fine by then), dice up a ripe avocado. Add the vegetable and seasoning mixture with the avocado and toss together gently, drain the lime juice from the fish and add the fish. Again, toss gently and voila!
This is one of those dishes that has to be eaten right away to be enjoyed at itīs peak of flavor and gets too mushy and discolored if it sits too long. Serves 2 as an appetizer or 1 as main course.
ACAPULCO
CEVICHE - This is the classic style
3/4 lb Red snapper fillets, cut in 1 x 1/2 inch pieces
8 oz Small peeled and deveined shrimp
8 oz Scallops
Juice of 6 limes
3/4 white onion finely chopped
4 Serrano peppers, chopped
2 Tomatoes, finely chopped
3/4 c Pimento-stuffed green olives, finely chopped
1/4 c Parsley, finely chopped
1/2 c Cilantro, finely chopped
3/4 c Tomato juice
2 tb Olive oil
2 tb Jalapeno pepper strips, finely chopped, with juice
2 tb Worcestershire sauce
2 tb Oregano, dried and crushed
Salt to taste
Place seafood in glass bowl and cover with the lime juice. Marinate at least 4 hours or overnight, drain and return seafood to bowl.
Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. (You can do the chopping with a food processor, just donīt puree it.) Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in the refrigerator. Fill chilled serving cups with ceviche and garnish with cilantro and diced avocado. This recipe will make 6 appetizer size servings. Note: This ceviche can be refrigerated for up to 5 days.
SHRIMP AND SCALLOP CEVICHE
1 large orange
3 large limes
1 medium lemon
1/2 jalapeno, thinly sliced
1/4 cup chopped red onion
2 thin slices of fresh ginger, smashed
1 garlic clove, crushed
2 tablespoons cilantro leaves + cilantro sprigs for garnish
3/4 pound bay scallops
1/2 pound small (50-60 per pound) shrimp, peeled
1/2 cup jicama, in small dice
Kosher salt to taste
Red bell pepper, cut in small dice for garnish (optional)
1 firm-ripe avocado (optional)
Juice orange, limes and lemon. Add jalapeņo, red onion, ginger, garlic and cilantro to citrus juices. Rinse scallops and shrimp and shake dry before adding to marinade, then refrigerate overnight, stirring occasionally. Just before serving, add jicama, season with salt and mix well. Garnish with cilantro sprigs and optional red bell pepper. Slice or dice optional avocado to stir in at very last minute or serve it on side. Serve with tortilla chips and lime wedges. Serves 4
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