Ceviche

C – If someone told me five years ago that I would like raw meat and seafood, I would have told them no freaking way.

Years ago, I had stomach issues that wouldn’t allow me to eat raw or barely cooked meats. My steaks had to be medium well or well done. All seafood had to be cooked. My stomach just couldn’t handle eating any type of protein cooked rare. I don’t know what changed, but recently I have been able to.

Maybe it’s all those times I have been taking one for the team, or just that I weened my way into eating more raw things. I don’t know, but I am so glad I am able to do it. It’s allowed me to enjoy so many more foods. This ceviche included.

Chris returned to the kitchen. He was on a quest to show me how to make ceviche properly. The key is to knowing what fish needs to broken down in the marinade first. Scallops need to be less broken down than halibut. So work with the halibut first and add it to the marinade to let it break down before the scallops.

You don’t want to overcook your fish, even if it is raw. The marinade will cook (or break down) your fish. If scallops are too broken down, they tend to be mushy and inedible. It’s a very helpful tip. The ceviche turned out perfectly. Of course! What should I expect from a professional chef.

Ceviche

Recipe type: Sides

Author: Christina

Prep time: 25 mins

Cook time: 5 mins

Total time: 30 mins

Serves: 4

Ingredients

• 5 scallops
• 3 large shrimps
• 4 oz halibut
• 2 Tbsp mint, chiffonade
• 2 Tbsp cilantro, chiffonade
• 1 spring onion, chiffonade
• 1 scallion, chopped finely
• 3 limes, juiced, save tops and bottoms of the lemons for boiling
• 1 Thai chili, seeds and head removed, chiffonade
• 1 yellow tomato, seeds removed, small dice
• 1 orange, juiced
• Salt and pepper to taste

Instructions

1. In a large bowl, place mint, cilantro, chili, spring onions, lime juice and orange juice. Add salt and pepper to taste. Mix well and set aside.
2. Cut halibut into ½ inch pieces. Add into marinade and mix well.
3. Cut scallops into quarters. Add into marinade and mix well.
4. Place a small amount of water into a small sauce pan and place lime tops and bottoms. Bring to a boil. Add shrimp and cook until done. About 2 minutes.
5. Remove shrimp from pan, peel and clean. Cut shrimp into pieces similar sized as the fish and scallops. Add it to the marinade.
6. Let mixture marinade in the refrigerator for 1 hour.
7. Serve.
8. Enjoy!

3.1.08

I was delighted to taste the wonderful fresh halibut, scallops and cooked shrimp mixed with a great marinade of fresh oranges, lime, spring onions and peppers. It was wonderful.

Thanks, Chris, for showing me the proper way to make ceviche.