CIA Recipes

Ceviche – Print This Recipe

Yield: 10 Appetizer Portions

• Scallops, sliced very thin 1 lb / 454 g
• Flounder, sliced very thin 1 lb / 454 g
• Wild shrimp, sliced very thin 8 oz / 227 g
• Plum tomatoes, peeled, seeded, brunoise 2
• Cucumbers, peeled, seeded, brunoise 1/2 ea
• Minced chives 2 tsp / 10 mL
• Chopped cilantro 1 Tbsp / 15 mL
• Chopped oregano 1 tsp / 5 mL
• Minced garlic 2 tsp / 10 mL
• Poblano pepper, brunoise 1/2 ea
• Yellow bell pepper, brunoise 1/2 ea
• Jalapeño, minced 1/4–1/2 ea
• Olive oil 1/4 cup / 60 mL
• Ground coriander seed ½ tsp / 2.5 mL
• Ground cumin seed 1/2 tsp / 2.5 mL
• Sugar 1/4 tsp / 1.25 mL
• Hot sauce 5 drops
• Lime juice, or as needed 8 oz / 227 g
• Kosher salt as needed
• Crusty bread, thinly sliced 20 slices

1. Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl.
2. Add enough lime juice to cover the seafood. Season with salt as needed.
3. Refrigerate and marinate at least 8 hours, or until the fish is de-natured and bright white but not tough.
4. Arrange attractively on an appetizer plate or in a martini glass, and garnish with sliced bread.

Note: Because this preparation is denatured by acidity and not cooked with heat, it is extremely important to use live shellfish and very fresh fish.