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Ceviche with Papaya and Mint

Serves: Makes 10 to 12 servings

Ingredients:

  • 1 medium yellow onion, thinly sliced
  • 2 teaspoons finely grated lime zest
  • 1 cup freshly squeezed lime juice
  • ½ cup seasoned rice wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 pound bay scallops
  • 1 pound halibut, skin and bones removed, cut into ½-inch dice
  • ½ pound medium shrimp, peeled, deveined, and chopped
  • 1 small fennel bulb, trimmed, cored, and thinly sliced (reserve green fronds)
  • 1 red bell pepper, cored, seeded, and diced
  • 1 small cucumber, peeled, seeded, and diced
  • 1 small papaya, peeled, seeded, and diced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh chives
  • 10 to 12 small tender lettuce leaves


Procedures:

This bright, refreshing preparation of raw seafood is a great way to start a light summertime dinner. The fish needs to sit in its lime juice– based marinade, which gives a semblance of cooked texture and color, for at least 4 hours, so plan accordingly. The most important thing about this dish is the quality and freshness of the seafood since it’s served raw; this is a good time to patronize the best seafood market in town.
  1. Combine the onion, lime zest, lime juice, vinegar, and garlic in a large bowl and stir to mix. Add the scallops, halibut, and shrimp. Finely chop enough of the tender green fennel fronds to make 1 tablespoon and add to the bowl. Stir well to mix, then cover the bowl with plastic wrap and refrigerate to marinate for at least 4 hours, stirring each hour.


  2. One half hour before serving, stir the fennel, bell pepper, cucumber, papaya, cilantro, mint, and chives into the ceviche. Let sit until ready to serve.


  3. Lay the lettuce leaves on individual plates, spoon the ceviche onto the lettuce, and serve.

by Sur La Table & Renée Behnke

 
 
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