Tropical Ceviche

Recipe Ingredients

3/4 lb	340g / 11oz	Boneless skinless firm fish,
		Such as snapper, halibut, flounder
1 lb	454g / 16oz	Whole bay scallops
		(or sea scallops, quartered)
1		Red onion - halved crosswise, (small)
		And thinly sliced lengthwise
1/4 cup	4g / 0.1oz	Coarsely-chopped cilantro
2 cups	220g / 7.8oz	Diced mango or papaya or a mixture - (abt 1/2" pieces)
1 1/2 cups	219g / 7.7oz	Diced fresh pineapple - (abt 1/2" pieces)
		Marinade
1 cup	237ml	Freshly-squeezed lime juice
1 tablespoon	15ml	Finely-minced or grated lime zest
1 cup	237ml	Rice vinegar
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Dried red pepper flakes - or more to taste
1 1/2 teaspoons	7.5ml	Salt
2 teaspoons	10ml	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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