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Tropical Ceviche

Tropical Ceviche recipe image
This Latin-American salad features Snapper; * see note 1 c Lime juice; freshly squeezed, Scallops; quartered 1 tablespoon Lime zest; grated, Red onion; halved, thinly sl 1 c Rice vinegar, Cilantro; coarsely chopped 1/4 c Sugar. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 20
Calories: 724.0
Dietary: Gluten-free
Description
This Latin-American salad features Snapper; * see note 1 c Lime juice; freshly squeezed, Scallops; quartered 1 tablespoon Lime zest; grated, Red onion; halved, thinly sl 1 c Rice vinegar, Cilantro; coarsely chopped 1/4 c Sugar. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3/4 lbs Snapper; * see note
  • 1 cups Lime juice; freshly squeezed
  • 1 lbs Scallops; quartered
  • 1 tablespoons Lime zest; grated
  • 1 small Red onion; halved, thinly sl
  • 1 cups Rice vinegar
  • 1/4 cups Cilantro; coarsely chopped
  • 1/4 cups Sugar
  • 2 cups Mango; diced
  • 1 1/2 teaspoons Red pepper flakes; to taste
  • 1 1/2 cups Pineapple; diced
  • 1 1/2 teaspoons Salt
Directions
  1. 1
    Marinade 2 ts Coriander seed; crushed
  2. 2
    glass or stainless stell 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 mearinade 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. Simply Seafood magazine, Vol. 4 No. 4 FALL 1994

Nutrition Facts

Servings 20

Amount Per Serving
Calories 724.0kcal
% Daily Value *
Total Fat 44.8g69%
Saturated Fat 5.5g28%
Cholesterol 39.7mg14%
Sodium 646.4mg27%
Total Carbohydrate 55.2g19%
Dietary Fiber 10.9g44%
Sugars 35.1g
Protein 34.3g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ceviche, chopped, cilantro, coarsely, diced, flakes, freshly, grated, halved, juice, latin-american, lime, mango, note, onion, pepper, pineapple, quartered, red, rice
Read it online: https://www.chefs-mate.com/recipe/tropical-ceviche/