Island Ceviche with Pickled Onions

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Good Eats: Down & Out in Paradise

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
10 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: 12 min
Cook: 10 min
Total:: 42 min

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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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Comments & Reviews

recipe Island Ceviche with Pickled Onions
Jynjyr Macedonia, OH 08-17-2008
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Very different
Rated: 4 stars out of 5

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.Read more
recipe Island Ceviche with Pickled Onions
Robert Detroit, MI 05-23-2008
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Great dish
Rated: 5 stars out of 5

This was easy to make and tasted great. you might want to go a little lighter on the hot sause though.
recipe Island Ceviche with Pickled Onions
Anonymous 04-14-2008
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Too HOT!
Rated: 3 stars out of 5

I pared down the recipe to 3 serrano peppers and only a teaspoon of hot sauce and still found it overwhelmed the flavor of... the fish. I will omit the peppers entirely next time and only use the hot sauce. I want to taste those scallops.Read more
recipe Island Ceviche with Pickled Onions
Anonymous 12-14-2006
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wonderfully spicey
Rated: 5 stars out of 5

A nice combination of fruit, sea food, and chiles.
recipe Island Ceviche with Pickled Onions
Heidi San Dirgo, CA 04-21-2006
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best ceviche
Rated: 5 stars out of 5

I only use 1 jalapeno pepper no serranos and added some minced red bell pepper into the ceviche. I followed all the other... directions. The texture of the fish is perfect,a little more body than just lime juice cooked fish. The other ingredients enhance the ceviche. The onions,I made verbaten and are as advertised - excellent with the ceviche and just plain delicious. The ceviche is still good the day after it is fully made. I wouldn't serve it to guests a day old, but I enjoyed it. It was a hit at a party.Read more