06.09.09

Seafood Party In a Bowl…

Posted in Calamari, Halibut, Salmon, Scallop, Shrimp at 11:24 pm by cecilia

Here’s another simple recipe for the days when you don’t feel like firing up the stove or the oven. Like today, I found some fresh wild caught halibut and salmon at the store. When fish is so fresh that it could be eaten raw, ceviche is a perfect dinner choice. Alternatively, served as an Hors d’œuvre over small taco cups, this can be a crowd-pleaser at a cocktail party. If you are familiar with this Latin-inspired dish, you probably have your own ultimate recipe. Regardless of what you put in it, it typically starts with a citrus-based mixture made with lemons or lime juice. In my favorite recipe, I use lemons, limes, as well as oranges. I find that this gives the sauce a balance of acidity, flavor, and sweetness. Some think that white fish works better for this dish. Soaking the fish and seafood in the citrus juice essentially “cooks” the protein without using heat. If you happen to have a good bottle of tequila in the kitchen, why not add a splash of it for an adult-only ceviche? At a minimum, marinate the seafood in the juice for at least an hour to 3 hours to ensure it has time to react to the acid.

I like eating this dish with a side of crunchy taro or sweet potato chips. Avocados add a rich buttery touch, whereas a scoop of rice helps tame the acidity a little when it gets saturated on your taste buds. My philosophy is experiment often and find out what you like. I hope you will try making this sometime, come back and let us know how it turns out for you.

Halibut and Salmon Ceviche

Serves 4-6                   (Printable recipe here)

Ingredients

1/2 lb. Halibut fillet, diced into small 1/2″ cubes
1/2 lb. Salmon fillet, diced into small 1/2″ cubes
1/2 lb. Medium shrimp, cooked and deveined
6 Calamari tubes, cut into rings
4 Sea scallops, cut into small pieces
1/4 cup Orange juice
1/2 cup Lemon juice
1/4 cup Lime juice
1/2 tsp Salt
1/2 tsp Sugar
1 cup Cucumber, peeled, seeded, and diced
1/2 Red onion, thinly sliced
1 cup Cherry tomatoes, halved
2 Tbsp Mint, chopped, plus a few fresh leaves for garnish
2 Tbsp Cilantro, finely chopped
1 Ripe avocado, sliced
1 tsp Dry chili flakes
Salt and pepper to taste
Olive oil

Serving suggestions:
Taro or sweet potato chips
Corn tortilla chips
Cooked rice

1. In a non-reactive bowl, mix together orange, lemon, and lime juices. Add salt and sugar.
2. Mix all the seafood with the citrus mixture. Refrigerate for 1-3 hours.
3. Drain the juices from the seafood after refrigeration.
4. In a separate bowl, mix the cucumber, red onion, cherry tomatoes, chili flakes, cilantro, and mint together. Add it to the seafood and stir lightly to combine.
5. Taste and season with more salt and pepper if needed. Serve with sliced avocado, some taro chips, and a scoop of rice on the side. Drizzle some extra virgin olive oil on top and enjoy!

Permalink