We love, love, love ceviche and it’s a great summertime staple. Fresh, healthy, low in fat and calories, it’s a great appetizer and can be served with tortilla chips, atop a crispy tortilla, or in a fancy schmacy martini glass as we did this week.
It’s a perfectly acceptable diet food and fits in well on the whole foods diet I am trying to maintain. Full of bright flavors from lime, cilantro and peppers, it only takes a few minutes to make (and then several hours to marinate). Most of the effort is in the chopping of ingredients, but it is well worth it.
I just assemble all the ingredients, spend a little time with my knife and a chopping board, and pour it all into a large, non-reactive bowl. A few hours in the refrigerator and you have a tasty treat. So what are you waiting for?
Mrs. B’s Ceviche
½ pound bay scallops, diced
½ pound raw, peeled and deveined shrimp
½ cup red onion, minced
2 peppers, seeded and diced (jalapenos, pasilla, Anaheim)
3 Roma tomatoes, seeded and diced
2 garlic cloves, minced
½ cup chopped cilantro
8 ounces fresh lime juice (approx. 8 limes)
Mix all ingredients in non-reactive bowl (ceramic, glass, plastic). Cover with lid or plastic wrap and refrigerate for 4+ hours, stirring occasionally.
Yield: 4-6 servings