Ceviche

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Ceviche, considered the national dish of Peru, is a simple seafood dish that is also served in many seafaring regions around the world. Rather than using heat to cook the seafood, a traditional Ceviche uses acidic juices, such as lime or lemon juice, to do the “cooking.” The result is a refreshing, summery dish that highlights the flavors of the fresh seafood and seasonal local flavors.

Ceviche

2015-01-24 22:26:27

This is a perfect party appetizer that combines shrimp, scallops marinated in lime and spicy chiles.

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Nutrition Facts

Serving Size

913g

Amount Per Serving

Calories 1135

Calories from Fat 557

% Daily Value *

Total Fat 63g

97%

Saturated Fat 10g

50%

Trans Fat 0g

Polyunsaturated Fat 9g

Monounsaturated Fat 41g

Cholesterol 957mg

319%

Sodium 4512mg

188%

Total Carbohydrates 38g

13%

Dietary Fiber 5g

22%

Sugars 12g

Protein 107g

Vitamin A

94%

Vitamin C

275%

Calcium

51%

Iron

21%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 lb. extra-large shrimp (21 to 25 per lb.), large sea scallops, or a combination
1 teaspoon grated zest from 1 lime
1/2 cup lime juice (about 4)
1/2 cup lemon juice (about 4)
1 small red bell pepper, stemmed, seeded, and chopped fine
1 small jalapeno chile, stemmed, seeded, and minced
1 large garlic clove, minced
Salt
1/4 cup olive oil
4 scallions, sliced thin
3 tablespoons cilantro leaves, minced
1/2 teaspoon sugar
Ground black pepper

Instructions

Peel, devein and slice each shrimp in half lengthwise using a paring knife through the deveined groove in the back. With the scallops, remove the side tendon and slice into 1/3-inch-thick rounds.
Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeno, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time.
Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, cilantro, and sugar. Season with salt and pepper before serving.

Notes