Mock Ceviche

Name: Mock Ceviche
Yield: 6 or more servings as a starter, 4 servings as a light lunch
Ingredients: Salt and black pepper to taste; 1/2 pound shrimp, any size; 1/2 pound sea scallops; 1/2 pound cleaned squid, cut into rings (tentacles left whole); 2 tablespoons extra virgin olive oil; 1 small fresh chile, stemmed, seeded, and finely minced, or hot red pepper flakes or cayenne to taste; 1/2 cup minced red onion; 1 small garlic clove, minced, optional; 1/4 cup minced red or yellow bell pepper, optional; 1/4 cup diced tomato, optional; 1/4 cup diced avocado, optional; 1/4 cup fresh lime juice; 1/2 cup fresh cilantro leaves, roughly chopped

December 14, 2011

True Ceviche (page 21) “cooks” fish by marinating it in an acidic dressing. But there is a similar dish in which the fish is simmered in boiling water first; it’s used most frequently with seafood that is tough when raw, but it’s also used—at least in this country—as a form of reassurance. It’s a bit of a cheat, but so what? There is little difference between the texture or quality of fish that has been marinated in lime and that of fish that has been cooked quickly (which is why marinating in lime is perfectly acceptable in the first place). Like all ceviche, this is a great starter.

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