This raw fish dish is the perfect addition to any party spread.
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup fresh lime juice (about 2 limes)
2 tbsp fresh orange juice
10 scallops (about 1 lb), cut into dice-size cubes
12 oz white fish, skinned and cut into dice-size cubes
1 serrano chile, minced
1 tomato, finely chopped, solids only
1/4 cup finely chopped fresh cilantro
Kosher salt (optional)
Step 1: In a small bowl combine the lemon juice, lime juice and orange juice with the scallops, fish, chile, tomato and cilantro.
Step 2: Cover and set the bowl in the refrigerator to marinate for approximately 25-30 minutes (if left longer, there is a risk of the acidic citrus juices "over-cooking'' the fish).
Step 3: If needed, season with the salt.
Step 4: Eat the ceviche on its own or with chips and Lime-Tortilla Soup.
Red snapper is traditional, but it has been fished heavily. Look for gray snapper. Scallops are a natural, but shrimp, cod, white sea bass and Pacific or North Atlantic haddock work beautifully, too. In fact, use any non-oily saltwater fish but avoid sardines, salmon, bluefish or mackerel.
See more recipes from Fish.
Reprinted with permission from Fish (2013, Raincoast Books).