Ceviche

Unicorn (unicron@prodigy.net)
Mon, 06 Jul 1998 12:46:29 -0400

This recipe from Peru is one of my favorites for this dish, which has
regional counterparts (some spelled "seviche") over much of Latin America
and the Caribbean. In Peru it is frequently accompanied by boiled sweet
potatoes and corn-on-the-cob, but I have eliminated those for this
appetizer version. And yes, before you write to ask, the fish is not cooked
by heating, but rather by the acidity of the marinade. If your family is
squeamish about "raw" fish, don't tell them. The seafood in this dish
looks, tastes, and feels as though it has been cooked.

Ceviche

1 cup (250 ml) fresh lime juice
1 cup (250 ml) fresh lemon juice
1 Tbs (15 ml) hot pepper flakes (or to taste) or hot chilli peppers, finely chopped
2 red onions, thinly sliced and separated into rings
1 clove garlic, chopped very fine
Salt and freshly ground black pepper to taste
1 lb (450 g) grey sole fillets cut into 1 in (2.5 cm) pieces
(or substitute any other firm, white, mild flavored fish)
1 lb (450 g) scallops
1/2 cup (125 ml) parsley or cilantro, coarsely chopped
Lettuce leaves for garnish

Combine all the ingredients in a glass or ceramic dish or bowl. Metal may
affect the flavor of the dish. If the marinade does not cover the fish, add
more lime or lemon juice. Cover and refrigerate the dish for 3 hours, or

until the fish is white and opaque, indicating that it has been "cooked" by
the acidity of the marinade. Serve individual portions on a bed of lettuce.
Although this is not traditionally done, it may be served with crackers or
thin slices of French bread. Serves 6 to 8 as an appetizer.