Tropical Ceviche

This colorful ceviche makes good use of the tropical fruits available in fall and winter. Typically made with fresh-from-the-sea fish, it can also be done with high-quality frozen fish. It's fun to present individual servings in shot glasses or small cocktail glasses.

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 16 people

Recipe Ingredients

3/4 lb		Boneless skinless firm fish,
		Such as snapper, halibut, flounder
1 lb		Whole bay scallops
		(or sea scallops, quartered)
1		Red onion - halved crosswise, (small)
		And thinly sliced lengthwise
1/4 cup		Coarsely-chopped cilantro
2 cups		Diced mango or papaya or a mixture - (abt 1/2" pieces)
1 1/2 cups		Diced fresh pineapple - (abt 1/2" pieces)
		Marinade
1 cup		Freshly-squeezed lime juice
1 tablespoon		Finely-minced or grated lime zest
1 cup		Rice vinegar
1/4 cup		Sugar
1 teaspoon		Dried red pepper flakes - or more to taste
1 1/2 teaspoons		Salt
2 teaspoons		Coriander seed - crushed, or
		Coarsely ground in a mortar and pestle

Recipe Instructions

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 inch pieces and add the marinade with the onions. Gently stir, cover and refrigerate at least 4 hours before serving. Stir occcasionally 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.

This recipe yields 16 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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