A fresh, citrusy Scallop Ceviche is just the thing to liven up your spirits while waiting for the first daffodils of Spring. I recently tried this Scallop Ceviche as an appetizer, although I also found it made a great foil for a burger topping. I’ve heard of using ceviche as a pizza topping, but alas, pizza is one of those by-gone things at our low-carb household.Jump to Recipe Jump to Recipe
What Type of Fish is Best for Ceviche?
Actually, any white fish—either fresh or saltwater—can be used. Traditionally, Mexicans prefer “fatty” seafood, such as mackerel and pompano. Some cooks, though, like the more delicate sole, while others go for shrimp. I had the Scallop Ceviche once at a restaurant and decided that scallops were going to be my go-to fish for this dish.
Mo matter what kind of fish you choose, the key to a great ceviche is fresh fish. Since I live in land-locked Minnesota, I opted for fresh-frozen, and I was plenty happy with the results.
How long to “cook” Scallop Ceviche?
Ceviche is made by marinating pieces of fish in citrus juice. Essentially, the acid from the juice denatures the proteins just as heat might, giving the seafood a cooked texture and taste—but without any grilling, sautéing or other cooking. Read that as “quick and easy”
There are no set rules about how long ceviche should marinate in citrus before being served. Some chefs will serve their ceviche immediately after adding the acid, which gives it a more raw texture and taste. Some people will let it marinate for six hours or more.
Ceviche can get mushy if you leave it marinating for too long, but I have to say that I made a big bowl, and have been nibbling at it for 2 days without the scallops getting mushy.
Freshness is the main point of ceviche however, so usually the recommendation is between 20-40 minutes for “cooking”, with anything longer than five or six hours as probably too long for ultimate freshness.
And by the way, after the dish has marinated, you may either keep or drain off the liquid, depending on whether you prefer “wet” or “dry” ceviche.
Mexican Scallop Ceviche
- 1 1/2 lb scallops bay scallops or large scallops cut into thirds
- 2 medium oranges juiced
- 4 medium limes juiced
- 1 cup red onion chopped
- 2 tsp Chile spice Mild, medium or hot spice works but stay away from the smoked spices
- 1 14 oz can diced tomatoes use fresh if available
- 1 med cucumber peeled and coarsly chopped
- 1 med jalapeno optional (minced)
- 1/2 cup cilantro minced
- 1 med avocado peeled and chopped (save doing this until serving time)
- In a large bowl, combine everything except the avocado and cilantro. Mix together gently
- Refrigerate 20 minutes to 2 hours for freshest taste. Can refrigerate overnight but best served within a couple of hours.
- Before serving, peel and chop the avocado and mince the cilantro. Gently stir into the bowl of ceviche.
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