Found this recipe on a fishing blog. This ceviche recipe can be used with almost any kind of fish or shellfish. Pictured here is the recipe made with only black seabass.
Fresh seafood and freshly squeezed lime and lemon juice are essential for this
dish. Be sure to pat all seafood dry with paper towels so that any moisture does
not water down the marinade. Our favorite fish for this dish include salmon,
tuna, halibut, sea bass, and sole. Slicing the seafood into pieces no thicker
than 1/3 inch is important for even cooking; super-thin fish fillets (such as
sole, flounder, or tilapia) are the easiest to use, as they require the least
amount of prep. Heat is not used to cook the fish in this dish—the acid in the
citrus juice firms it and makes it opaque. This recipe was published in our
cookbook The Best International Recipe
Ingredients
1pound
extra-large shrimp (21 to 25 per pound), large sea scallops, skinless fish
fillets, or a combination
1teaspoon grated lime zest from 1 lime
1/2cup
juice from 4 limes
1/2cup juice from 4 lemons
1small red bell pepper ,
stemmed, seeded, and chopped fine
1 jalapeño chile (small), stemmed, seeded,
and minced
1medium garlic clove , minced or pressed through a garlic press
(about 1 teaspoon)
Salt
1/4cup extra-virgin olive oil
4 scallions ,
sliced thin
3tablespoons minced fresh cilantro leaves
1/2teaspoon
sugar
Ground black pepper
Instructions
1. If using shrimp, peel
them completely, devein, and slice each shrimp in half lengthwise using a paring
knife (through the deveined groove in the back). If using scallops, remove the
side tendon (see illustration below) and slice into 1/3-inch-thick rounds. If
using fish, remove any bones and slice into 1-inch squares about 1/3 inch
thick.
2. Stir the lime zest, lime juice, lemon juice, bell pepper,
jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir
in the seafood, cover with plastic wrap, and refrigerate until the seafood is
firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the
marinating time.
3. Place the mixture in a fine-mesh strainer, leaving it
a little wet, then return to the bowl. Gently stir in the oil, scallions,
cilantro, and sugar. Season with salt and pepper to taste before serving.
