Prep 15 mins
Cook 8 hrs
No visit to Peru is complete without ceviche, but you can experience it close to home. Because ceviche is 'cooked' by acidity and not with heat, be sure to use very fresh seafood. This recipe is from a chef friend.
- 1⁄2 lb scallops, sliced very thin
- 1⁄2 lb flounder, sliced very thin
- 1⁄4 lb shrimp, sliced very thin
- 1 plum tomato, peeled seeded small dice
- 1⁄4 cucumber, peeled seeded small dice
- 1 teaspoon chives, minced
- 1 1⁄2 teaspoons fresh cilantro, chopped
- 1⁄2 teaspoon fresh oregano, chopped
- 1 teaspoon garlic, minced
- 1⁄4 poblano pepper, small dice
- 1⁄4 yellow bell pepper, small dice
- 1⁄4 jalapeno, minced
- 2 tablespoons olive oil
- 1⁄4 teaspoon coriander powder
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon sugar
- 3 drops Tabasco sauce
- 1⁄2 cup lime juice, as needed
- salt, to taste
- crusty bread, thinly sliced
- Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl.
- Add enough lime juice to cover the seafood. Season with salt as needed.
- Refrigerate and marinate until the fish is opaque, about 8 hours.
- Arrange attractively on an appetizer plate or in a martini glass, and garnish with the crusty bread.