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Tropical Ceviche

This colorful ceviche makes good use of the tropical fruits available in fall and winter. Typically made with fresh-from-the-sea fish, it can also be done with high-quality frozen fish. It’s fun to present individual servings in shot glasses or small cocktail glasses.

Ingredients:

• ¾ pound boneless, skinless firm fish such as snapper, halibut, flounder*
• 1 pound whole bay scallops or sea scallops, quartered
• 1 small red onion, halved crosswise and thinly sliced lengthwise
• ¼ cup coarsely chopped cilantro
• 2 cups diced mango or papaya or a mixture (about ½" pieces)
• 1 ½ cups diced fresh pineapple (about ½" pieces)

Marinade

• 1 cup freshly squeezed lime juice
• 1 Tbsp. finely minced or grated lime zest
• 1 cup rice vinegar
• ¼ cup sugar
• 1-1 ½ tsp. dried red pepper flakes (or to taste)
• 1 ½tsp. salt
• 2 tsp. coriander seed, crushed or coarsely ground in a mortar and pestle

Cooking Instructions:

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 penetrated 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.

BUFFET SERVINGS PER RECIPE: 16 TO 24

Nutrition Facts:
Cal. 87 / Total fat .6g / Sat. .1g / Chol. 17 mg / Sdm. 262mg / Carbo. 12g / Prot. 10g / Om-3.1g

* The citrus juice in ceviche recipes “cooks” the fish with acid rather than heat. The texture of the fish changes, and it turns form translucent to opaque, although the fish remains essentially raw. It is important to select quality fish that has been well handled to ensure safety.