Saturday, June 23, 2012

How to make quick seafood ceviche

Quick Seafood Ceviche Recipe
By: Chef Cristian Feher

Ceviche is a dish of patience. The idea is to chemically-cook the delicate protein of fish and shellfish with a mild acid such as that found in lemons and limes. The dish actually “cooks” while being refrigerated overnight. But who wants to wait 12 to 24 hours to enjoy some ceviche? Not me, that’s for sure.

This is a quick “cheater’s” ceviche recipe which will have you scarfing down a bowl of tangy seafood in less than an hour!

By quickly blanching the seafood in boiling, salted water, and adding a tangy marinade, you can enjoy a ceviche that will rival any “overnight” versions.

- 1 lb Seafood such as shrimp, scallops and fish
- 1/2 cup diced red pepper
- 1/4 cup of chopped scallions
- 2 cloves of garlic, minced
- 1 tbsp of fresh chopped parsley or cilantro
- 1/8 tsp of salt
- 1/4 cup of olive oil
- 1/8 cup of lemon juice
- Hot sauce to taste (optional)


NOTE: Feel free to chance the amounts of vegetables and/or olive oil, and lemon juice to suit your individual tastes.

1. Clean and cut your seafood into small pieces. For this particular recipe, I used tile fish and shrimp.

2. Bring a pot of water to a boil. Make sure that water is well-salted. Add the seafood and bring back to a boil. Boil for one minute. Remove the seafood into a colander and run under cold water to stop the cooking process. You may also use an ice-bath to cool down the seafood if you’re feeling fancy, but I find that running it under cold water and straining it again works.

3. Put the seafood in a salad bowl.

4. Add the rest of the ingredients and enjoy!

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1 comment:

  1. I like your presentation of ceviche. Thanks this toothsome ceviche recipe.