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Ceviche

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In case you are wondering, the ceviche came out great. I used:

Sea scallops
Shrimp
Red Snapper
Mango
Peach
Green and Red pepper
Jalapeno
Roma tomatoes
Limes
Lemons
Cilantro
Sea salt and fresh ground pepper.

I whipped it all up, let it cook in the fridge all afternoon, and placed in a bowl lined with greens and topped with sliced avocado.

And I washed it down with Laphroiag.

It was as tasty as it was pretty. If I don’t post tomorrow, it is because I have dropped dead from food poisoning.

Reader Interactions

8Comments

  1. 1.

    Stormy70

    Laphroiag?! I forgive you for any wayward political tendancies on the spot. I think I deserve a bottle for being magnanimous. I’ll let you know where to send it. Cerviche…meh.

  5. 5.

    Kathy K

    Don’t worry a bit about food poisoning… the Laphroiag would kill any of that before it had a chance…

    Good choice of drink.

  6. 6.

    Stormy70

    My Scotch gene kicked in when I turned thirty, and my Dad introduced me to Laphroiag. My husband and I get a welcome shot of it when we walk into my Dad’s house for a visit. Scottish tradition. I love the auld ways.

  7. 7.

    Just some guy

    Sounds great. Other options to mix and match (I make it for my wife all the time, but it’s not a favorite of mine):

    sour orange
    strawberries (seriously)
    conch (blanch for 60 seconds in habenero water and slice thin)
    blackened scallops (not traditional, but adds a nice texture)
    sweet lemon
    serranos (jalepenos may add too much “green” flavor instead of heat)

    Ceviche is a great dish to make if you can find people that will eat it. As far as food poisoning, the fish was (mostly) fresh and you parboiled the shrimp, right?

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