Ceviche

ceviche2

The first time I ever at ceviche was in Puerto Rico.  It just looked it would be the most refreshing dish to order while at the beach.  It was so delicious that I literally ordered it at every restaurant we went to and each time was never disappointed.  When we got back in town, it was the first thing on the menu to cook.  I spent so much time trying to find the perfect ceviche recipe.  I headed to the store and bought all of the ingredients, put it all together, and nearly stood at the refrigerator for 24 hours waiting for it to be ready.  I added the chopped vegetables and other ingredients, took a huge bite, and then cringed at the over tartness of it.  I couldn’t understand how I could have gotten it so wrong.  I was so upset that I gave it up and didn’t try again until very recently.  I just knew I must have done something wrong to get it so wrong, but I wasn’t going to let that stop me from making this dish, because we don’t exactly have plans to go on a Puerto Rican vacation again anytime soon and I am really in the mood for this dish in the dead heat of summer.  So, off to the store I went.  Got all of my ingredients.  Found a recipe that I could manipulate a little to make it more my own and got to work.  There was this “little” instruction of the recipe, that gave me that “Aha” moment and I suddenly realized what had gone so wrong the first time.  The beauty of ceviche is that the lime juice “cooks” the fish with it’s acidity.  The problem is that I discovered is that it is kind of important to discard at least half the juice or you are pretty much eating lime juice soup if you don’t.  So, with that being said, this time was total ceviche success.  Trying to photograph the dish was a little tough, because I couldn’t keep my fork out of it and I had to keep refilling the glass.

This is such a great dish for a summer night.  Put it in martini glasses and garnish with fresh avocado and it is a party in a glass.  Maybe we can take that party back down to Puerto Rico for the real thing sometime soon, but until then I am so glad to have mastered it at home!

Ceviche

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Yield: 4-6 servings

Ceviche

A light and refreshing seafood dish perfect for a summer party.

Ingredients

  • 1 pound bay scallops
  • 1/2 pound fresh shrimp, peeled & deveined and cut in half
  • 8 limes, juiced
  • 2 tomatoes, diced
  • 5 green onions, minced
  • 2 stalks celery, sliced
  • 1/2 green bell pepper, minced
  • 1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
  • freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • 1/8 cup chopped fresh cilantro

Instructions

  1. Rinse scallops and shrimp and place in a medium bowl. After juicing, pour lime juice over scallops and shrimp. The shrimp and scallops should be completely covered by the lime juice. Cover tightly and chill mixture for at least 8 hours or overnight for more flavor. Stir mixture about halfway through to ensure even cooking.
  2. Discard half of the lime juice. Add diced tomatoes, green onions, celery and bell pepper. Toss to coat. Add parsley, black pepper, and cilantro. Serve in martini glasses and garnish with fresh avocado.
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