Recipe by RedsoxOCD
Inspired by a recent trip to Costa Rica and dedicated to my friends Brenda. and JP.
Top Review by twissis
Made for Spring PAC 2010, I followed the lead of prior reviews + my history w/Tex-Mex type ceviche & cut marination time to 3 hrs. Ingredient issues + pers pref were also factors. Sea bass is not available here & scallops are not easy to find + *very* expensive if found, so I used 15 oz halibut w/9 oz shrimp for the same seafood amt & only 1 jalapeno (w/o seeds) for the sake of my DH. The pineapple flavor is excellent in this tropical ceviche & I loved all the texture! I think mango would also work & even avocado as a late add for those who favor it. All in all, it was a real treat to revisit my affection for ceviche in my Dallas dys. Thx for sharing this recipe w/us & for accepting the chgs I had to make. :-)
- 12 ounces sea bass, cut into bite sized pieces
- 6 ounces sea scallops, cut into bite sized pieces
- 6 ounces shrimp (31-40 count blanched and cut into bite sized pieces)
- 1 small red onion, peeled, diced fine
- 2 jalapenos, diced fine (remove seeds for less heat)
- 1 medium cucumber, peeled, diced
- 1 yellow bell pepper, seeded, diced
- 1 teaspoon sea salt
- 1⁄2 cup lime juice
- 1⁄4 cup lemon juice
- 1⁄4 cup pineapple juice
- lime wedge, garnish (optional)
- pineapple, garnish (cut into wedges)
- tortilla chips, garnish (optional)
Directions See How It's Made
- In a large non- metal mixing bowl, combine fish, seafood, and half of the diced vegetables with salt and all 3 juices.
- Refrigerate overnight stirring occasionally.
- Add remainder of vegetables 1 hour before serving.
- Serve in chilled martini glasses with wedges of lime and pineapple.