The netpaper about Elftowners, by Elftowners, for Elftowners.
CEVICHE A “no cook” seafood dish.
By [
hanhepi]
Ingredients
7oz. Raw peeled shrimp
7oz. Shelled scallops
7oz squid, cleaned and cut into bite sized pieces
7 limes
3 smallish tomatoes (like Romas)
1 small onion
1 ripe avocado
1/4 cup chopped fresh cilantro (or oregano)
1 tsp salt
ground black pepper
fresh cilantro (or oregano) sprigs, to garnish
crusty bread and lime wedges to serve (optional.)
Step 1
Spread out the shrimp, scallops and squid in a
non-metallic bowl. Squeeze six of the limes and pour the juice on the mixed seafood to cover it completely. (That’s important. It must all be covered in lime juice!) Cover the dish with plastic wrap and set aside (in the fridge is fine) for 8 hours or overnight.
Step 2
Drain the seafood in a colander to remove the excess lime juice, then pat it dry with paper towels. Place the shrimp, scallops and squid in a bowl.
Step 3
Cut the tomatoes in half, squeeze out the the seeds, then dice the flesh. Cut the onion in half, then slice thinly. Cut the avocado in half lengthwise, remove the pit and peel, then dice the flesh into ½ inch pieces.
Step 4
Add the tomatoes, onion and avocado to the seafood with the cilantro (or oregano) and other seasonings. Squeeze the remaining lime and pour on the juice. Garnish with the cilantro (or oregano) sprigs and serve with crusty bread and lime wedges if desired.
Notes
The acids in the lime juice actually cook the seafood as it marinates, so this isn’t really raw seafood you are eating. That is why it is important that the seafood be completely covered in the lime juice in step 1. In fact, you may want to buy a few extra limes just incase they are slightly dry and don’t produce the amount of juice you expect. You can always go pick up a 6 pack of Corona (beer) and a bottle of tequila to serve with the ceviche and to use up the extra limes. It compliments the meal very nicely (when you serve a good tequila anyway).
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