Easy Ceviche
Ceviche has always been a Restaurant Food to me. Meaning, the kind of food that one eats in a restaurant, exclusively, in this case because of seeming health issues. You see, I was always under the impression that ceviche was raw seafood in a citrus marinade, that “cooked” through the acidity of the citrus. Did I want to be responsible for serving up this little piece of chemistry to guests? No siree.
This take on ceviche solves that little dilemma handily, though, by briefly poaching the shellfish before adding it to the marinade, ensuring that it will be cooked through without greatly diminishing its freshness. A grand compromise, I think, resulting in an appetizer that is full of flavor. And great with homemade (or semi-homemade) tortilla chips and guacamole.
And there you have it, a home-made ceviche, no muss, no fuss, no food poisoning.
Easy Ceviche
From Gourmet
Serves 6
Ingredients
- 1 cup fresh Seville orange juice (or 1/2 cup regular fresh orange juice plus 1/2 cup fresh lime juice)
- 1 tablespoon bottled ají amarillo chile purée (often labeled “crema”)
- 1/4 cup finely chopped red onion
- 1/2 pound cleaned squid
- 1/2 pound sea scallops, tough ligament removed and scallops cut in half or thirds horizontally
- 1/2 pound large shrimp in shell (21 to 25 per pound), peeled and deveined
- 1/4 cup chopped cilantro
1. Whisk together juice, chile purée, onion, and 1 1/2 teaspoons salt in a large bowl for marinade.
2. Halve squid tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/4-inch rings.
3. Poach scallops and shrimp in a medium pot of barely simmering water, stirring occasionally, until barely cooked through, about 1 minute. Stir in squid and cook, stirring occasionally, until just tender, about 40 seconds.
4. Drain seafood well in a colander and add to marinade. Marinate, uncovered and chilled, at least 3 hours (for flavors to develop).
5. Just before serving, stir in cilantro. Spoon seafood into shallow bowls with a slotted spoon, then spoon marinade over it.
