Seviche, which is often spelled ceviche or cebiche, depending on which part of South America it comes from.
Is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus, instead of heat.
It is quite easy to make and can be prepared as a meal or as a fabulous appetizer for your next dinner party.
Ceviche will be quite beautiful on an elegant serving platter.
Line a large glass dish or individual serving cup (a wide mouthed martini glass makes an excellent impression) with a few lettuce leaves.
I like to use Butter lettuce leaves because of the silkiness.
Spoon in the ceviche and then garnish with one or more colorful ingredients.
Such as thin rings of red onion, one-quarter of an avocado sliced and fanned, assorted bell peppers finely diced.
The possibilities are endless.
The chemical process that occurs when the acid of the citrus comes in contact with the seafood.
Is similar to what happens when fish is cooked over heat and the flesh becomes opaque and firm.
The preparation and consumption of seviche is practically a religion in parts of Mexico, Central and South America.
And it seems as though there are as many varieties of seviche as people who eat it.
Latin American flavors first found a place on Florida menus with South Florida's "New World Cuisine" in the late 1980's.
This cuisine comes from the diverse cooking styles and tropical ingredients of the Caribbean, Latin America, Central, and South America.
The people became fascinated by the tempting flavors of exotic tropical seafoods, fruits and vegetables.
From this fascination, many versions of Seviche were developed.
And the recipe below is one of our favorites.
This is so classy to serve at your next dinner party or BBQ!
Scallop Mango-Jalapeno Ceviche
Prep Time: 15 minutes.
Ceviche is one of those recipes that can be made ahead, refrigerated and served without any fuss.
Chilling Time: At least 1 hour (up to a day).
Spoon it into a salad bowl or a small cup and your guests will be impressed every time.
Makes 4 Servings
1 lb. bay or sea scallop, approximately 1/4"-thick rounds.
I find the smaller, the more flavorful they'll be.
3 Tbs. finely chopped red onion.
1 med. jalapeño chili pepper, seeds removed, .
1 c. pineapple juice
1/2 c. orange juice
1/2 c. Key Lime juice
Zest from small lime, lemon or orange
1/4 c. red pepper, sliced into slivers
1/4 c. chopped, cilantro
1 tsp. coriander seeds, toasted and ground in mortar and pestle
2 mangoes, chopped
1. Place one slice of red onion in a small bowl of cold water while you prepare the juice and the vegetables.
In a large non-reactive bowl, add the three juices, zest.
2. Finely chop the peppers (wear plastic gloves when handling ;0), then the chopped onion and add all to the juice.
Chop the cilantro and add to the bowl.
Toast the cilantro seeds on low heat then crush in a mortar & pestle.
Add to the bowl.
3. Rinse the scallops under cold water then pat dry.
Remove the foot and discard, if still attached.
This is a small muscle on the side of the scallop.
Cut the scallop in half.
Season the seafood liberally with sea salt.
And let sit them at room temperature for five minutes while you prepare the mango.
4. Peel the mangos.
Slice the mango flesh down the sides away from the pit.
Then chop the flesh into bite size pieces.
Refrigerate the chopped mango.
5. Add the scallops to the juice and vegetable bowl.
Stir, cover and refrigerate for 2 hours.
6. Add the chopped mango five minutes before serving, stir and refrigerate until you’re ready to eat.
Ceviche can be served in its juice in a martini glass or a small bowl.
Or to serve dry, use a slotted serving spoon and heap it onto a bed of bibb or butter lettuce.
Garnish with a sprig of cilantro.
10 g. Protein,
14 g. Carbohydrates,
0.5 g. Fat,
0 g. Saturated Fat,
20 mg. Cholesterol,
1 g. Fiber,
240 mg. SodiumTweet
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