Shrimp, Scallop & Mahi Mahi Cevichi

The origins of cevichi are debatable but somewhere between Mexico and Brazil this style of seafood preparation became popular.

Shrimp, Scallop & Mahi Mahi Cevichi

Ingredients

Sea salt for seasoning
½ pound medium shrimp, peeled and deveined
½ pound bay scallops
½ pound Mahi Mahi
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup cucumber, peeled, seeded and cut to small dice,
½  cup red onion, finely chopped
2 serrano chiles, seeded and finely chopped
1 cup tomato, seeded and cut to small dice,
1 Hass avocado, peeled, seeded, and cut to small dice
1 tablespoon fresh cilantro leaves, roughly chopped, plus leaves for garnish
1/4 cup extra-virgin olive oil

You may notice and extra spice bowl at the bottom left, I added a few pinches of white pepper at the end. Not part of the recipe.....butt I like it!

Directions;

***All seafood to be frozen to -15 for at least 72 hours! Do Not use fresh water fish!

Defrost the seafood in the refrigerator.
Cut shrimp into into .5” to .75” pieces (Match Scallops) and put in a medium-sized nonreactive bowl.
Cut Mahi Mahi into into .5” to .75” pieces (Match Scallops) and put in a medium-sized nonreactive bowl.
 Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 4 hours (or more).



Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.

To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

I have never met a ceviche I didn't like and this one certainly looks like another great one!

Really nice, Mark ~ that right there is Latin America in a glass!

Beautiful presentation, and very nice step-by-step. Ceviche is something I do want to try someday, and this looks like a great one.

Magnificent job, amigo ~

I was asked on another forum, "why use frozen seafood when you have so much fresh seafood in Florida?"
It was fresh, you have to freeze it for 72 hours to kill parasites since it's not going to be cooked with heat, but with citrus juice.
As long as we're there, the reason for no freshwater fish is that the "bugs" in freshwater fish are not killed by freezing.

It is almost impossible to buy truly unfrozen shrimp, they are batch frozen on the boat before it ever makes it to port.
Also since I sometimes catch my own shrimp, you still want to freeze them before using them. The shells stick bad if they haven't been frozen, really hard to get off. Hard lesson learned on 5lbs of fresh caught boiled shrimp.

I've seen some nasty things growing inside fresh water fish and I didn't know that about shrimp. I've certainly never had a fresh shrimp.