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Shrimp, Scallop & Mahi Mahi Cevichi

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MarkR View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Topic: Shrimp, Scallop & Mahi Mahi Cevichi
    Posted: 10 January 2014 at 12:15
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.


Mark R
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 10 January 2014 at 14:14
Man this looks so good . especially now in the summer .
thanks Mark for this great step by step tutorial .

Ahron
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Rod Franklin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 10 January 2014 at 14:19
I have never met a ceviche I didn't like and this one certainly looks like another great one!
Hungry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 10 January 2014 at 20:48
Mark...... My man!
Info I did not know. 
Thanks.
No really, thanks!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 January 2014 at 21:45
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 ~ Star
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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 11 January 2014 at 01:26
One of my favorite dishes in the whole world! nice job Mark.Thumbs Up
Go ahead...play with your food!
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MarkR View Drop Down
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Post Options Post Options   Thanks (1) Thanks(1)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 11 January 2014 at 05:58
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.ThumbThumb

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.

Mark R
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 11 January 2014 at 08:48
   Excellent job Mark!  It looks so good I could practically taste it!

    Thanks for adding the information on the fresh/frozen seafoods being used.  You certainly live in a beautiful area of the world, that has plenty of fresh seafood.  It's interesting to hear you talk about the considerations of using seafood or fresh fish for ceviche preparation...thanks
Enjoy The Food!
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Rod Franklin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 11 January 2014 at 14:22
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.
Hungry
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