CevicheTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 10 minutes
Marinating time: At least 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:19 kcal
Proteins:0.9 g
Fats:0.2 g
Carbohydrate:4.3 g
Fibers:1.1 g
Sugar:2.6 g
Cholesterol:0 mg
Sodium:4.7 mg
Calcium:10.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
fresh scallops or white fish
2
parts lime juice
1
part vegetable oil
1
finely diced tomato
salt
METHOD
- Cut the scallops or fish into small dice.
- Place iin a bowl with the tomato and other ingredients; season with salt.
- Cover with marinade (lime juice and oil in a 2 to 1 ratio) and refrigerate for at least 30 minutes before serving.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
Ceviche is a method of preserving raw fish, common in Central and South America. It's an everyday dish. You can use scallops, any kind of white fish, or even salmon - but it must be very fresh.
Depending on the region and the cook, other additions might include onion, shallot, peeled seeded cucumber, fresh chili, etc. But no matter what the ingredients, they are used raw and finely diced, with the ceviche served in a small glass bowl or on a lettuce leaf.
