| Level: | Easy |
| Total: | 42 min |
| Prep: | 20 min |
| Inactive: | 12 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
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
- 8 ounces champagne vinegar
- 1/2 cup sugar
- 2 serrano chiles, seeded
- 2 medium red onions, thinly sliced
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 212 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 27 g |
| Protein | 8 g |
| Cholesterol | 14 mg |
| Sodium | 695 mg |
Reviews
giving the pickled red onion five stars. I used that to pair with another meal and the onion is delicious. Not a ceviche fan and didn’t make that.
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!!!
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.
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 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.
This was easy to make and tasted great. you might want to go a little lighter on the hot sause though.
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.
A nice combination of fruit, sea food, and chiles.
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.