Gulf Ceviche with Tequila and Lime

  • Yield: 9 cups
  • Prep: 20 mins
  • Cook: 10 mins

Served with slices of creamy avocado, plenty of salty tortilla chips and a cold Mexican beer, it also makes a dream lunch. Scallops and finfish should be sushi grade. If desired, lightly steam the scallops and fish chunks before marinating.

Ingredients

1 1/2cups fresh lime juice
1/2pound medium shrimp
1/2pound very fresh bay scallops
1pound very fresh skinless snapper or other meaty white fish like grouper, bass or halibut, cut into 1/2-inch cubes
1large red onion, very thinly sliced
1/2cup good silver tequila
1 red, orange or yellow bell pepper, finely chopped
2 plum tomatoes, diced
2 jalapeños or 2 to 4 serranos, to taste, stemmed, seeded if desired, and finely chopped
1/2cup chopped fresh cilantro
1/4cup chopped fresh flat-leaf parsley
1teaspoon crumbled Mexican oregano
4tablespoons extra virgin olive oil
Kosher salt
Crumbled pequin chilies or hot sauce (optional)
2medium avocados, peeled and sliced
Tortilla chips

Instructions

  1. Bring a large pot of generously salted water to a boil. Add 1/4 cup lime juice and shrimp. Return to a boil. Drain shrimp immediately in a colander and cool. Peel and devein shrimp and refrigerate until needed.
  2. In a large glass bowl, toss scallops, snapper, red onion, tequila and remaining lime juice. Cover and refrigerate at least 2 (or up to 4) hours, stirring mixture occasionally so fish will be evenly “cooked.” When fish is opaque throughout, drain in a colander.
  3. In a large bowl, combine bell pepper, tomatoes, chiles, cilantro, parsley, oregano, oil, shrimp and drained fish. Gently toss to combine. Taste for seasoning and add salt and crumbled chilies or hot sauce as desired. Serve immediately in individual cups or on a big platter with slices of avocado on top and plenty of tortilla chips on the side.

Courtesy of Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of HarperCollins Publishers, 2007).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 270
  • Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 9g
  • Cholesterol 55mg
  • Sodium 280mg
  • Potassium 660mg
  • Carbohydrate 12g
  • Fiber 4g
  • Sugars 3g
  • Protein 18g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 70%
  • Calcium 6%
  • Iron 4%
blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 320 other followers