Summer Ceviche Appetizer

Ceviche is a seafood dish that is cured in citrus and served ice cold. It originated in Coastal Latin America and the Caribbean.  It is the perfect summer appetizer because it can be made a day ahead and requires no cooking. Choose mild flavored fish and cut it in similar sizes so it cures evenly.  I used a mixture of bay scallops, small shrimp and calamari rings.  Trader Joe’s sells 1 pound bags in the freezer section which are perfect for ceviche and don’t require cutting.  I cured mine in lime juice and a splash of orange muscat champagne vinegar.  After curing, some chopped tomato, a splash of orange juice and fresh cilantro is tossed in for an easy appetizer. I prefer my ceviche simple where the seafood  shines but sliced olives and cubed avocado can be added.  Serve with a cold Chilean Sauvignon Blanc or a crisp Rosé.

Summer Ceviche Appetizer

  • 1 pound of seafood, such as bay scallops, shrimp, calamari, snapper
  • 1 1/2 cups of freshly squeezed lime juice
  • splash of orange muscat champagne vinegar, optional
  • 1/2 cup red onion, finely diced
  • 1 medium tomato, finely diced, about 1 cup
  • 1/3 cup cilantro, chopped (can substitute Italian parsley), extra for garnishing
  • 1/4 teaspoon of hot pepper flakes or 1 finely diced jalapeno pepper if you like some heat
  • splash of orange juice
  • pinch of sea salt
  1. In a non reactive glass bowl, toss the seafood with the onion, lime juice and vinegar, if using.  The seafood must be covered by the juice and floating loosely so that the citric acid can cure the fish evenly. Cover and refrigerate a minimum of 4 hours, stirring once or twice.
  2. Drain in a collander and return to the bowl.  (If you are making it ahead, refrigerate the drained seafood at this point and resume the recipe when ready to serve it.)Add the chopped tomato, salt, orange juice, chopped jalapeno or hot pepper flakes, if using, and cilantro.
  3. Serve icy cold in a large bowl alongside tortilla chips or in small appetizer plates with cocktail forks.  I served ours in scallop plates over crushed ice.

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