Ceviche is one of those recipes that sounds exotic, but has actually been around for a long time. Generally accepted as South American in nature, it has a fair amount of popularity from Mexico on south. What this means is that there are as many variations of ceviche as there is seafood variation.
It also may be one of my favrorite ways to use limes in a recipe (although key lime pies are still a close second). I find the idea of cooking without heat to be immensely satisfying and makes for good conversation whilst serving.
- 1/2 lb bay scallops
- 1/2 lb ahi tuna, cut into 1/8″ bits
- 1/2 lb shrimp, peeled and cut
- 1 medium red onion
- 4 Tbl cilantro, chopped
- 3/4 cup scallions, chopped
- 1 tomato, fresh
- zest from one lime
- Juice from 4 limes
In a large glass bowl, combine the scallops, shrimp and tuna. Add the onion, cilantro, scallions and tomato. Mix well.
Juice the limes and pour said juice over the seafood mixture. Cover with plastic wrap, refrigerate and allow to sit for 6 to 12 hours.