Ingredient List

Ceviche

• 2/3 lb bay scallops, chopped
• 2/3 lb small, fresh shrimp, cleaned, de-veined, and chopped
• 3 tomatoes, diced ¼ inch
• 1 medium onion, diced ¼ inch
• 4 cloves garlic, minced
• 1/3 cup cilantro, chopped
• 1 avocado, diced ¼ inch
• juice from 8 medium limes
• juice from 2 lemons
• 2 T ketchup
• 1 T vinegar-based Mexican hot sauce (Tabasco also works)
• 1 T extra virgin olive oil
• salt and pepper to taste

Serve With*

• 6 corn tortillas

Ceviche, which is served cold, is a great summer dish. Most flaky white fish, or in this case shrimp and scallops, are very lean sources of protein. One thing to keep in mind is that certain shellfish are relatively high in cholesterol, though as with anything else, when eaten in moderation should not pose a problem for most people.

Because the shellfish is not “cooked” in a traditional sense, you want to make sure the proteins have been altered by the acids in the lemon juice and the ceviche is safe to eat before serving. By chopping the shrimp and scallops relatively fine you will only have to marinate the fish for about fifteen to twenty minutes. You will notice a discernible change in both color and texture when it is good to eat.

Instead of serving the ceviche on fried tortillas, we opt to serve it on broiled tortillas. You can also lightly brush them with olive oil and sprinkle them with salt before broiling for a bit more flavor.