Making ceviche is not exactly rocket science - you marinate raw seafood in a high acid solution until lightly cooked. The fact is, If you can use a knife and own a refrigerator, you can make your own batch of ceviche, a money move whether you’re throwing a cookout, planning a picnic or need a light meal idea. Of course the most important part is sourcing the freshest, highest quality seafood you can find: If you wouldn’t eat it raw, you should not be turning it into ceviche. Whole Foods usually has very knowledgeable folks who’ll tell you exactly where and when their seafood was harvested.
Any reputable fish man should help you out. This recipe will probably not work with frozen/thawed scallops - the texture will be a whole lot different than fresh. The extra cost is totally worth it.
Scallops are particularly great but this marinade will work with tuna, fluke, strapper or bass. You can switch up the garnishes or leave them off entirely. You could serve the ceviche naked and put out bowls of condiments so people can customize.
- 2/3 cup fresh lime juice (approximately six large limes)
- 1/3 cup fresh lemon juice (about three large lemons)
- 1/3 cup fresh orange juice (about one large orange)
- One serrano chili seeded and thinly sliced
- 1 tbsp honey
- One heaping tablespoon of chopped garlic
- One large pinch kosher salt
- 1 lb fresh and cleaned base scallops
- 1/2 cup full fat coconut milk
- 1/4 cup chopped cilantro
- 1/4 cup diced mango
- 1/4 cup diced strawberries
1. Strain the citrus juices to remove pulp then add the juices, chili, garlic, honey and salt to a glass or ceramic bowl and whisk to combine
2. Quarter scallops and add them to the marinade stir and cover. Refrigerated for 45 minutes.
3. This time of year mango in particular is not always the ripest, so I helped soften it a little bit by marinating as it as well in a quarter cup of lemon juice.
4. Remove ceviche from the fridge. Scallop should be opaque white and feel slightly firm. strain the marinade away into a bowl reserving scallops and chilies separately.
5. Wish together half a cup of coconut milk with a cup of the remaining marinade. At scallops and chilies back to the marinade and stir to combine.
6. Strain the mango and strawberries
7. Plate up ceviche and garnish with strawberry and mango, as well as a sprinkling of cilantro. Very lightly salt right before serving.
A lot of recipes call for plantain chips, but I am personally a big fan of serving this with tortilla chips instead.
Ceviche is a technique that a lot of people are afraid of, but you really shouldn’t be. It’s delicious, fast to prepare, and a good source of protein.
Go get yourself some!!!