Gulf Ceviche with Tequila and Lime

Kitchen Tested
  • Yield 9 cups
  • Prep 20 mins
  • Cook 10 mins

Ceviche is sublime party food and a light, fresh-tasting seafood appetizer.

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 1/2 cups fresh lime juice
1/2 pound medium shrimp
1/2 pound very fresh bay scallops
1 pound very fresh skinless snapper or other meaty white fish like grouper, bass or halibut, cut into 1/2-inch cubes
1 large red onion, very thinly sliced
1/2 cup 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
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon crumbled Mexican oregano
4 tablespoons extra virgin olive oil
Kosher salt
Crumbled pequin chilies or hot sauce (optional)
2 medium 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).

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