Boy, if you haven't ever had ceviche it is the Spanish equivalent to Sushi. I absolutely love ceviche and living in Florida, you can get fresh seafood relatively easy. If you can get fresh ingredients that is best, if not it will still be ok. The seafood should be raw and not cooked at all because the cooking process is done by the juice of limes. Sounds crazy, but it's true.

Ingredients:

1 - lb. of fish (whatever you can get close to fresh)
1/2 - lb. of bay scallops (smaller variety)
1 - Large white onion
1 - Red chili or japeleno (seeded and diced)
6 - Fresh limes (juice)
3/4 - cup of extra virgin olive oil
1 - Bunch of fresh cilantro
20 - Cherry tomatoes
Sea salt and fresh ground black pepper to taste

Preparation:

Take the fish filet (I like grouper or swordfish) and slice into 1" cubes, if you can't get bay scallops use sea scallops and cut in half or quarters depending on the size. Take the onion, cut in half and thinly slice. Wash and chop the cilantro and cut the tomatoes in halves. Cut the limes in halves and juice and if you can use some of the pulp. Take the fish, scallops, chili, cilantro, onion place in a bowl and mix together add in the salt, pepper, lime juice and olive oil and remix. Let the ingredients blend together in frig for about 1 hour, this is the cooking process. Remove from frig and add the tomatoes and remix. Make sure that the fish and scallops are white in color, serve over lettuce or fresh spinach and enjoy!

This is the Spanish version of sushi, only it actually is cooked by the lime juice in this recipe. If you like fish and scallops and want a meal that is lite and fat free, this is the recipe that you have been waiting for.

F. Allen Putt
August 14, 2008

Source: http://www.successfulcookingfroma-z.com

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