Tropical Ceviche

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Tropical Ceviche Ingredients

3/4 lb Snapper; * see note	1 c Lime Juice; freshly squeezed
1 lb Scallops; quartered	1 tb Lime Zest; grated
1 sm Red Onion; halved, thinly	1 c Rice Vinegar
1/4 c Cilantro; coarsely chopped	1/4 c Sugar
2 c Mango; diced	1 1/2 ts Red Pepper Flakes; to taste
1 1/2 c Fresh Pineapple; diced	1 1/2 ts Salt
MARINADE	2 ts Coriander Seed; crushed

Instructions for Tropical Ceviche

* Alternatives: Halibut or flounder. Combine the marinade ingredients in a large glass or stainless steel mixing bowl. Whisk together and set aside. Rinse the fish and scallops in cold water and pat dry with paper towels. Add the scallops to the marinade and refrigerate. Dice the fish into 1/2" pieces and add to the marinade with the onions. Gently stir, cover and refrigerate at least 4 hours before serving. Stir occasionally to ensure that the marinade penetrates the seafood evenly. The ceviche may be prepared to this point up to 2 days in advance. About 30 minutes before serving, stir in the cilantro and fruits and return the dish to the refrigerator until ready to serve. Serve in small chilled bowls or plates or, for a more festive look, shot glasses or cocktail tumblers. Note: The cit|\/| | |arjorie >From the heart of the Ozark Mountains, in Diamond City, ARkansas USArus juice in ceviche recipes "cook" the fish with acid rather than heat. The texture of the fish changes, and it turns from translucent to opaque, although the fish remains essentially raw. It is important to select quality fish that has been well handled to ensure safety. Per serving: Calories 124; fat 1.0 g; cholesterol 14 mg; carbohydrate 23 g; fiber 2 g; protein 8.1 g; sodium 210 mg; potassium 358 mg. Recipe by: Simply Seafood magazine, Vol. 4 No. 4 Fall 1994 Posted to MM-Recipes Digest by "Rfm" on Sep 28, 98, converted by MM_Buster v2.0l.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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