Ceviche is a seafood dish popular in the coastal regions of Mexico, Ecuador, Columbia, Chile, Peru and other parts of Latin America. In the Philippines, it is called “kinilaw,” and it is basically fresh raw fish or seafoods cured by marinating in vinegar or citrus lime and lemon, added red onions, salt, pepper, and chili. Ceviche these days is a popular international dish prepared in many different ways, a summer kind of appetizer that you can serve on any holiday.
1 lb. fresh bay scallops
1 lb.shrimp, peeled, deveined
zest from 1 lime, juice from 2 limes
juice from 2 lemons
juice from 2 oranges, 1 orange, flesh cut in segments
1/2 cup red onion, finely chopped
1/2 of 1 huge mango, cubed
1/2 of 1 avocado cubed
1 cup cilantro leaves, chopped
1 piece of Chipotle pepper in adobo sauce, finely minced (with gloved hands)
1 tbsp. each of olive oil, vinegar, and balsamic vinegar
few stalks of scallions, chopped
2 garlic cloves, minced
1 tsp. salt
1 tomato or cucumber (optional)
1. Boil 4 cups of water with salt on high heat. Once boiling, put the shrimps and immediately turn off the stove and let the shrimp stay in the boiled water for 3-4 minutes, drain and put in a huge container to cool down, set aside.
2. In a huge non-reactive glass bowl, add all the juices of lemon, orange, lime, and lime zest, orange segments, add chopped red onion, minced garlic and Chipotle pepper and salt, stir well.
3. Add the cooled shrimp and fresh bay scallops and refrigerate for 1 hour.
4. Take out from the refrigerator, add a tablespoon each of vinegar, balsamic vinegar and olive oil, taste and add freshly ground black pepper if you want.
5. After an hour or two, add chopped mangos and chopped avocado and cilantro leaves, sprinkle chopped scallions. Serve on martini glasses.
This is one appetizer that you can serve with your favorite wine like the floral Pinot Gris, dry Reisling, Chardonnay, French Chablis or the 2009 Penalolen Sauvignon Blanc according to the Sommeliers. Learning everyday!