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Ceviche : CIAProchef.com

7/14/09 5:54 PM

CIA Recipes Ceviche – Print This Recipe Yield: 10 Appetizer Portions Scallops, sliced very thin 1 lb / 454 g Flounder, sliced very thin 1 lb / 454 g Wild shrimp, sliced very thin 8 oz / 227 g Plum tomatoes, peeled, seeded, brunoise 2 Cucumbers, peeled, seeded, brunoise 1/2 ea Minced chives 2 tsp / 10 mL Chopped cilantro 1 Tbsp / 15 mL Chopped oregano 1 tsp / 5 mL Minced garlic 2 tsp / 10 mL Poblano pepper, brunoise 1/2 ea Yellow bell pepper, brunoise 1/2 ea Jalapeño, minced 1/4–1/2 ea Olive oil 1/4 cup / 60 mL Ground coriander seed ½ tsp / 2.5 mL Ground cumin seed 1/2 tsp / 2.5 mL Sugar 1/4 tsp / 1.25 mL Hot sauce 5 drops Lime juice, or as needed 8 oz / 227 g Kosher salt as needed Crusty bread, thinly sliced 20 slices 1. Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl. 2. Add enough lime juice to cover the seafood. Season with salt as needed. 3. Refrigerate and marinate at least 8 hours, or until the fish is de-natured and bright white but not tough. 4. Arrange attractively on an appetizer plate or in a martini glass, and garnish with sliced bread. Note: Because this preparation is denatured by acidity and not cooked with heat, it is extremely important to use live shellfish and very fresh fish.

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Ceviche _ CIAProchef.com