seafood-Fish-RaincoastBooks-AntonisAchilleo

Los Gatos Ceviche Recipe

Step 1: In a small bowl combine the lemon juice, lime juice and orange juice with the scallops, fish, chili, 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). If needed, season with the salt.

Step 3: Eat the ceviche on its own or with chips and soup.

Reprinted with permission from Cree LeFavour’s Fish (2013 Raincoast Books).

Ingredients

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 chili, minced
1 tomato, finely chopped, solids only
1/4 cup finely chopped fresh cilantro
Kosher salt (optional)

* 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.

Directions

Step 1: In a small bowl combine the lemon juice, lime juice and orange juice with the scallops, fish, chili, 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). If needed, season with the salt.

Step 3: Eat the ceviche on its own or with chips and soup.

Reprinted with permission from Cree LeFavour’s Fish (2013 Raincoast Books).