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Ceviche, Seviche


Ceviche is a form of citrus-marinated seafood appetizer, popular in mainly Latin American countries, such as South America, Guatemala, Mexico, and etc.For the most part everybody has there own variation of this dish, but for the most part it is a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. Traditional style ceviche was marinated up to 3 hours. Modern style ceviche usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.

Ceviche Recipes Made From Scallops (Scallop Seviche)

Clean scallops and put in a colander. Pour boiling water over them and let drain. Mix the onion and hot pepper (chopped very fine), garlic, mustard pickle, oregano, and vinegar. Put scallops into this mixture and let marinate for 30 minutes. Then add salt, pepper, olive oil, catsup, and lime juice. The lime juice should cover the mixture. Place in a glass container, cover and let stand in refrigerator 24 hours before eating. (Stir with a wooden spoon from time-to-time. Some metal spoons will tarnish from the acids.)

1 1/2 pounds scallops (Bay scallops preferred)

1 hot pepper

1 tablespoon vinegar

1/4 teaspoon oregano

1/2 cup lime juice (or more if needed)

1 medium onion, chopped

1 clove garlic, mashed

2 teaspoons mustard pickle

3 tablespoons olive oil

2 tablespoons catsupsalt

and pepper to taste

Simple Ceviche Ingrid Hofman


1 pound yellowtail snapper or sea bass fillets, cut into

1/2-inch pieces

1/2 medium red onion, very thinly sliced

3 limes, juiced

1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero

Kosher salt and freshly ground black pepper

1/2 cup fresh cilantro leaves, coarsely chopped, for garnish

Canchita, Recipe follows


In a large mixing bowl, combine the fish with the onion, lime juice, and chile; season with salt and pepper. Toss gently to combine, being sure to coat the fish with the lime juice. Cover and refrigerate for 30 to 45 minutes, do not marinate longer or the acids from the lime will make the fish mushy. Serve cold with cilantro and canchita on top.