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00Ingredients
For the Ceviche:
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½ pound firm whitefish, such as snapper, pompano, or bass, cut in ½-inch cubes
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½ pound small, whole scallops
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1 cup bitter orange juice
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1 habanero chile, stem and seeds removed, minced or substitute 2 fresh jalapeño or serrano chiles
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1 cup fresh pineapple, cut in chunks
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1 small banana, sliced
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3 tablespoons chopped roasted peanuts
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3 tablespoons minced fresh cilantro
For the Juice:
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½ cup grapefruit juice
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1/4 cup orange juice
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1/4 cup lime juice
Instructions
For the Ceviche:
Combine the fish, scallops, orange juice, and chile in a nonreactive bowl. Cover the bowl and refrigerate for 1 to 4 hours turning occasionally until the fish loses its translucency and turns opaque.
To serve, toss the fish with the fruit and put the ceviche in parfait glasses. Garnish with the peanuts and cilantro, and serve.
For the Juice:
Mix all of the ingredients in a nonreactive bowl and let stand at room temperature for an hour. Use within 24 hours.
| Servings |
| 6 to 8 |
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Everywhere that I’ve traveled in Mexico where there is an abundance of fresh seafood, there is an abundance of ceviche. This version, which I was served in a small restaurant in the seafood market in Cancun, is a variation of the more typical fish, onion, and chile ceviche.
IngredientsFor the Ceviche:
For the Juice:
InstructionsFor the Ceviche: Combine the fish, scallops, orange juice, and chile in a nonreactive bowl. Cover the bowl and refrigerate for 1 to 4 hours turning occasionally until the fish loses its translucency and turns opaque. To serve, toss the fish with the fruit and put the ceviche in parfait glasses. Garnish with the peanuts and cilantro, and serve.
For the Juice: Mix all of the ingredients in a nonreactive bowl and let stand at room temperature for an hour. Use within 24 hours.
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