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Ceviche

By Fish Talk Radio

CevicheIt’s not really cooked in the traditional sense, but then it’s not sashimi either. The acidic lime juice actually “cooks” the fish, shrimp and scallops. Serve in a glass bowl, or get really fancy and serve inside a melon or other large fruit.

Ingredients

  • 2 cups skinless fish fillets cut into 1 inch cubes
  • 1 cup bay or sea scallops abductor muscle removed
  • 1 cup raw shrimp any size – peeled and deveined
  • 2 lemons juice only
  • 5 limes juice only
  • 1/2 teaspoon each ground coriander ground cumin
  • 1/4 cup cilantro leaves minced
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 3 tablespoons red onion finely minced

Instructions

  1. In a glass, plastic or ceramic bowl, toss fish, shrimp and scallops with lime and lemon juice and cilantro. Cover and refrigerate for 3 to 4 hours. Add remaining ingredients and gently mix. Serve in a glass lined with lettuce or a hollowed out melon or papaya.

The Sport Chef Scott Leyseth Ceviche

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