You do not need to go to Mexico to eat a great ceviche. Actually, is very easy to make! My ceviche of course is outstanding. It is a great dish, always, but especially if you are on a diet, it is the right thing to eat: low in calories, yet you feel good after eating it and do not go to bed dreaming of food.
Ceviche can be served as an entree or as appetizer in a formal dinner.
Here the food is cooked with acid rather than fire, but practically speaking is still fully cooked food.
So this is how you make it.
Ingredients (for 4 to six appetizer portions)
- 2 pounds of lemons or limes
- 1 pound of sea scallops, or mixed fish. You can use any fish you want: swordfish, tuna, clams, shrimp, etc. The only thing is, if you use fish other than scallops, double the time you marinate the fish in lemon/lime.
- 1 bunch of fresh cilantro, minced
- 8 oz of pear tomatoes, sliced in halves. A mix of yellow, orange, and red pear tomatoes makes the dish more colorful.
- 3 ripe avocados, peeled and cut into bite-sized pieces.
- 1 tablespoon extra-virgin olive oil
- ½ cup of tomatillo sauce (homemade or from a store – I use the tomatillo sauce from Frontera Grill)
- 1 Jalapeño pepper, minced
- Salt to taste (I like to use black salt, which looks better when it’s served)
- Squeeze the lemons or limes into a glass bowl.
- If you are using scallops, slice them perpendicularly, about 4 slices per scallop. If you are using other fish, cut into bite-sized pieces.
- Gently mix and cover with plastic. Refrigerate at least 20 minutes, and up to 2 hours. Be careful not to “overcook” the fish as it marinades in the lemon/lime juice.
- Separately, mince the cilantro, cut the pear tomatoes into 2 or 4 pieces (depending on size), and peel and cut avocado in slices 1 inches long, 3-4 mm thick.
- Put in a bowl, add ½ cup of tomatillo sauce, and 1 or more minced jalapeño peppers.
- Add 1 tablespoon olive oil and black salt to taste. Mix these ingredients together just before you are ready to eat.
- Drain the scallops/fish though a colander, put the scallops/fish in a bowl, add the reserved tomato/cilantro/avocado/tomatillo mixture and gently mix the ingredients together.
- Serve individual portions in a nice cup or bowl over a piece of lettuce as garnish, as the picture below demonstrates.