Ceviche (Marinated raw seafood)

 

                The Mexican coastline extends for many thousands miles, bordering both the Pacific ocean and the Caribbean sea. It is not surprising that seafoodis important in local cuisine. There are many versions of this ancient Mexican dish, believed to have originated in South America, but the principle is the same : the acid of the citrus juice "cooks" the fish. Any very fresh, firm-fleshed fish such as pompano, red snapper or sole, may be used.

                Although most Mexican recipes use raw chilies, the canned variety, which have a more mellow flavor, are very good in this recipe.

Serves 4-6

• 500 gr mixed seafood, including scallops, shrimps (prawns) and firm fish fillets, cut into strips
• 340 ml lime or lemon juice
• 2 fresh jalapeno chilies, finely chopped
• 1 onion, finely chopped
• 1 large tomato, skinned, seeded and coarsely chopped
• 90 ml olive oil
• 15 ml wine vinegar
• 5 ml oregano leaves
• 2 ml salt
• Ground black pepper, to taste
• 6 lettuce leaves or other salad greens
• 2 lime, cut into slices, for garnish

1. Rinse the fish and lightly pat dry ; shell the shrimp and remove the black vein ; trim and clean the scallops.
2. Combine the seafood in a non-metallic bowl and pour the citrus juice ; cover and refrigerate for 4 hours, lightly stirring occasionally, then drain off the liquid.
3. Combine the chilies, onion, tomato, oil, vinegar, oregano, salt and pepper ; add to the seafood and mix well.
4. Return to the refrigerator until ready to serve ; arrange the lettuce leaves on individual plates, then arrange piles of the marinated seafood on top and garnish with the lime slices.

Select a Sancerre or Pouilly Fumé.

BON APPÉTIT