Ceviche

A great party appetizer, served with sliced avocado and good
tortilla chips. Dianna suggests substituting any fresh seafood
you like, but her local cod and scallop version is really mild
and delicious, a great introduction for those who’ve never
tried ceviche before.
• 1 pound fresh sea scallops
(or bay scallops when in season)
• 1 pound fresh local codfish
• Juice of 2 lemons and 2 limes (about ¾ cup)
• 1 teaspoon kosher salt
• Freshly ground pepper
• 1 large sweet onion
• 1 hot green chile (or more to taste), minced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and finely chopped
• 2 – 3 tomatoes, seeded and finely chopped
• ½ small bunch of cilantro, chopped
• 1 cup pitted quality olives, rinsed, chopped
(a mix of large green Sicilian and Kalamata Olives is very nice)
Twelve to 24 hours before serving your ceviche, prepare the
seafood. Cut it in bite-sized pieces, put it in a non-reactive
storage container, and stir in citrus juice, salt and pepper.
Refrigerate, stirring or gently shaking occasionally.
One hour before you want to assemble the ceviche, finely
chop the onion. Put it in a bowl and cover it with cold water.
Let it steep, draining it and changing the water once (if you
think of it).
Combine the vegetables, cilantro and olives. Drain the onions
in a strainer. Drain the marinade from the fish (before you
throw it down the drain, try a glass of it—chef ’s treat!). Toss
all ingredients together, taste for salt, (you may want to add at
least another ½ teaspoon) and grind on more pepper.
As a nibble, makes enough for a cocktail party of 20.
As a plated appetizer, plenty for 12.

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