ezRecipe-Zee: Cooking Recipe: How to make Island Ceviche With Pickled Onions

Island Ceviche With Pickled Onions

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Date Added:	February 29, 2008
Calories:	188
Serves:	6
Prep. Time:	0:00
Category:	Appetizers, Seafood / Shellfish

Ingredients:

1/2   pound         pompano fillets
                    = (or other firm white fish fillet)
1/2   pound         bay scallops
                    Vegetable oil
                    Kosher salt
                    Freshly-ground black pepper
3     ounces        fresh lime juice - (abt 3 limes)
1     medium        solo papaya
1     cup           finely-diced Vidalia onion
4                   serrano peppers
1     small         jalape�o
2                   plum tomatoes
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
                    === PINK PICKLED ONIONS ===
8     ounces        champagne vinegar
1/2   cup           sugar
2                   serrano chiles
2     medium        red onions

Directions: one line for each direction. When saved the lines will be numbered.

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: 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. (Makes about 2 cups)
This recipe yields 4 to 6 servings.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 188

Calories from Fat 19.2%

Total Fat

Cholesterol

31mg

Sodium

131mg

Carbohydrate

24g

Dietary Fiber

Protein

14g

Points 4

Exchanges: 2 Lean Meat

Rating: ()

Added On: February 29, 2008

* GOOD EATS with Alton Brown - (Show # EA-SP02) - from the TV FOOD NETWORK