Free Recipe Ceviche

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Ceviche Recipe

1 lb Fresh, sweet scallops; * see
-note
1 c Fresh lime juice
2 tb Cilantro; chopped
1 ts Crushed red pepper
1/2 ts Dried oregano
1/2 ts Dried thyme
2 tb Fresh basil (or 1 teaspoon
-dried basil)
1/3 c Ketchup
1 ts Sugar; or to taste
1 md Onion; thinly sliced
3 Jalapenos, seeded; finely
-chopped
1 md Red bell pepper; thinly
-sliced
1 md Tomato; chopped

Ceviche Preparation

Depending on size of scallops, cut into each into several pieces so they will be small bite-sized. Place in bowl and cover with lime juice. Marinate in refrigerator at least 4 hours, preferably overnight. Drain, reserving the liquid. Place liquid in food processor, blender, or hand blender carafe. Add cilantro, crushed red pepper, oregano, thyme, basil, ketchup, and sugar. Process. Combine scallops, onion, jalapenos and red bell pepper. Pour dressing mixture over and marinate again for several hours, or overnight. Add tomatoes shortly before serving. (This dish is served cold.) Recipe By : Brenda Beach (Rooby) Posted to MC-Recipe Digest V1 #281 Date: Wed, 6 Nov 1996 11:57:44 -0800 From: Rooby <rooby@shell.masterpiece.com> NOTES : You may substitute fresh shrimp, or do half shrimp and half scallops. You can make this a day or two ahead of time, but do NOT add the tomatoes. The tomatoes should be added fresh an hour or two before serving, or disregarded altogether. Does not keep well after tomatoes are added, but will last several days without them and actually improve. Note: When you place seafood in citrus juice, this chemically ”cooks” the seafood. (This is why seafood marinade recipes tell you to marinate the fish for no more than 1/2 hour or so.) However, this process will NOT destroy parasites that might be in the flesh. According to my sources, scallops and shrimp are two seafoods you can trust NOT to have parasites. I have seen many recipes for ceviche that contain other types of white seafood, such as halibut, etc. My butcher (among others) has told me that if you desire to use other types of seafood in ceviche, freezing it for 10 days will kill the parasites.

Cooking Temperature:

Recipe Serves: 4

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