Ceviche is popular in Latin america and it is basically seafood "cooked" by being marinated in citrus such as lime and orange. The acidity of the citrus is what makes the shrimp, fish or any other seafood to be ready to eat! although of course you can always eat your seafood raw you will find the ceviche to be fresh and an easy dish to impress your friends. It's a perfect appetizer or first course.
Last night I made baby scallops ceviche in a bed of avocado, also a very popular ingredient in Latin american countries...it was delicious and so so full of flavors...and also my friends loved it!
Ingredients (for 4):
- 24 small scallops (zamburiñas in Spain), around 6 per serving
- one small red onion, around 1/2 cup diced
- 1/2 cup of fresh cilantro
- around 1/2 cup of cherry tomatoes
- 1/2 cup orange juice
- 1/2 cup lime juice
- 1 or 2 small chili peppers, depends on how spicy you want it
- salt
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| Combine the finely diced red onion with the cilantro, chili pepper and tomatoes in a bowl that's either glass or plastic. I used my food processor for the tomatoes and this made them more juicy than just normally chopped |
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| Then add the "zamburiñas" or "baby scallops". You can use either fresh scallops or frozen. They both taste perfect in this recipe |
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| The citrus!!!! this is the leading role in the ceviche movie. I used oranges and limes. You could change the orange for lemon, but you cannot have a ceviche without lime |
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| This is how it should look after the juices step in, just combine all the ingredients together and let stand in the fridge for at least 3 hours...easy peasy |
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| I served in martini glasses, but this is your choice, be creative! just don't forget about the especial avocado bed...this is just fresh avocado roughly mashed with a fork |
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| and voilà! baby scallop ceviche ready to eat. Enjoy! |
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