Serves: Makes 10 to 12 servings
- 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.
- 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.
- 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.
- Lay the lettuce leaves on individual plates, spoon the ceviche onto the lettuce, and serve.