Island Ceviche with Pickled Onions

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Rated 5 stars out of 5
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  • Read 7 Reviews
Total Time:
42 min
Prep
20 min
Inactive
12 min
Cook
10 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 1/2 pound pompano fillets, or other firm white fish fillet
  • 1/2 pound bay scallops
  • Vegetable oil, for coating
  • Kosher salt and pepper
  • 3 ounces fresh lime juice, about 3 limes
  • 1 medium solo papaya, halved and seeded
  • 1 cup finely diced Vidalia onion
  • 4 serrano peppers, seeded and diced
  • 1 small jalapeno, seeded and diced
  • 2 plum tomatoes, seeded and diced
  • 1/2 cup chopped cilantro
  • 2 ounces tomato juice
  • 1 tablespoon white wine Worcestershire sauce
  • 1/2 tablespoon capers
  • 1 tablespoon Mexican-style hot sauce
  • Tortilla Chips, as accompaniment
  • Pink Pickled Onions, recipe follows

Directions

Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper.

In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.

Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.

Pink Pickled Onions:

  • 8 ounces champagne vinegar
  • 1/2 cup sugar
  • 2 serrano chiles, seeded
  • 2 medium red onions, thinly sliced

In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with meats and seafood. These are also great on sandwiches.

Yield: about 2 cups

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Newest Ratings and Reviews

Read all 7 reviews

  • on July 26, 2012

    Flag

    OMG! I halved this recipe, made according to the Good Eats COOKBOOK version (no oil or sauteing scallops. I've had ceviche before and LOVE it, but I've never MADE it myself and I didn't want to waste expensive seafood if it didn't turn out, plus, I'm the only one in my house that likes ceviche anyway. I cut way WAY back on the chilies, as I don't care for hot stuff and I added about a quarter of an avocado. I'm SO GLAD I'm the only one in my house that likes ceviche. That means I didn't have to SHARE this with anyone!!! Absolutely totally, rediculously awsome! and the onions, I could eat out of a bowl by themselves!!! (PS: also used only the tiniest amount of serrano chili MAKE THIS!!!

    people found this review Helpful.
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  • on December 25, 2010

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    I have tried shrimp ceviche and it was delicious. I can't wait until I catch my next Redfish, in the bayou, to try tis one on.

    people found this review Helpful.
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  • on August 17, 2008

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    I made this for the first time yesterday for a party.
    I had to shop around to find a couple of the ingredients but, it was worth it.

    I was afraid the fish would stay 'raw' textured but it didn't. Very tasty, very popular at the luau.

    Thanks Alton.

    people found this review Helpful.
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