Whip up an easy and tantalising Latin American dish
“Ceviche is seafood that has been marinated and cold-cooked by the acid in the marinade. It is easy to prepare and full of flavor! As a result this shellfish dish is a guest favorite!”
This week’s recipe by Chef Jean Vendiville for Ceviche was served by Savannah Technical College Instructor Chef Gearry at Bistro Savoir Interactif.
According to some historic sources from Peru, ceviche originated amongst the Moche. This is a pre-Incan civilization that flourished on the northern coast of Peru, nearly 2000 years ago.
The primary ingredient is raw fish, cut into small segments and marinated in the juice of an acidic fruit. In fact the citric acid in the juice changes the texture of the fish, without changing its “raw” taste. Actually the Incas preserved their fish using fruit juice, salt and chilli peppers. Presumably that is until the Spanish conquerors brought to the new world limes, lemons, oranges and other citrus varieties.
As a matter of fact ceviche may also be served in smaller portions as shooters. This recipe serves eight.
Ceviche, a Latin American dish recipe:
- 226 grams or 8oz fresh sea scallops, diced
- 226 grams or 8oz fresh shrimp, peeled, de-veined, and chopped
- 1T. tomato, peeled, finely diced
- 6 limes, juiced
- 1T. red onion, finely diced
- 2T. cucumber, finely diced
- 28 grams or 1oz micro greens
- 1T. kosher salt
- 28 grams or 1oz extra-virgin olive oil
Place scallops and shrimp into a stainless-steel mixing bowl. Then add the lime juice and salt. Mix thoroughly. Next cover with plastic wrap and put into the refrigerator for four hours.
Upon removal from the refrigerator, add the tomato, onion and cucumber. Mix thoroughly. Afterwards cover with plastic wrap and put back into the refrigerator for an additional two hours.
Then taste the ceviche and adjust seasoning, if needed, with salt.
At this point divide the ceviche and its juices evenly in serving glasses/bowls.
Toss the micro greens lightly in extra-virgin olive oil, and place a small amount on top of the ceviche in the dish. Finally, serve well chilled.