by jaime

Happy New Year everyone! I know it’s freezing over here on the East Coast, but I just got back from a very warm coast, and I wanted to share a recipe with you all that I ate over the holidays. I have been on what you could call a “ceviche hiatus” for the past two years. The last time I ate ceviche I was on a boat where the fish had been caught hours before-nice right? Wrong. The “captain” of the boat was the one who made the ceviche and served it to us with blood all over his shirt and grease all over his hands. It also tasted fishy (not a sign of fresh fish), so I was pretty much done eating ceviche after that boat ride.

Fast forward to this holiday season, back in Mexico, being served ceviche. Like the last time I ate ceviche, I didn’t want to be rude and not eat it (and this time I wasn’t being served by greasy fingers), so I gave it another go. This time the ceviche was made with shrimp and scallops. It was really tasty and very easy to make.

Recipe is as follows:

1 large onion, fine chopped
6-7 roma (plum) tomatoes, finely chopped
about a half a bunch of cilantro, fine chopped
1/2 lb shrimp
1/2 lb scallops
salt, pepper to taste
lots and lots of fresh lime juice

Mix all ingredient in bowl, place in fridge for 1-2 hours until seafood is cooked. The chef I spoke to said he boiled the shrimp and scallops for under a minute, just to guarantee everything was cooked, which I am very thankful for after my last ceviche experience.

I realize this may not be what you are looking to cook this time of year, but if you are in the mood for something light, this is the perfect dish. Or, just file it away until the summer! Happy Cooking!