1/4 pound shrimp
1/4 pound bay scallops
1/2 pound whitefish (grouper, halibut, corvina, tilapia)
3-4 limes, juiced
Bowl of ice water
» Season a pot of water with whatever you like, such as lime, white wine or bay seasoning, and bring to a boil.
» Add the shrimp and boil for just a minute, until cooked through. Immediately place the shrimp in the ice water to stop the cooking. When chilled, remove shrimp from ice bath.
» Cut fish and shrimp into chunks similar size to the bay scallops. Mix all seafood together in a bowl and add lime juice. Let sit for 12 hours or overnight.
» Drain the seafood and add kosher salt and Cholula hot sauce (widely available) to taste.
» Mix together the following vegetables to serve with ceviche:
Sliced green olives
Julienned red onions
Roasted and julienned red peppers
Finely chopped cilantro
Diced tomatoes
Diced and pickled jalapenos
Fresh oregano
Salt
Extra virgin olive oil
» Toss vegetables and ceviche together and serve with chips.
Serves 2-3
Photo: Bill Barrett
