Some say that using lemon to cure fish was something that Spaniards -with roots in Moorish cuisine might- have invented. Today, Ceviche's birthplace is disputed between Peru and Ecuador, both have great fishes and both inherited citrus from Spanish colonization. Nevertheless, today there are some many versions of ceviche that is hard to define if its a Peruvian, a Latino or a fusion dish. Shall I call mine Argentinean, because that's my origin? I don't think so, my cooking is full of influences to limit it to one "nationality".
This ceviche benefits from Halibut tender meat with a nice sweet and sour taste due to the fish sauce and coconut milk respectively.
- Reminder: ceviche is made with raw fish so buy the fish in a reliable store.
- Cut the scallops in 1/2-inch pieces.
- Cut/ prepare other ingredients as specified.
- In a medium bowl, mix the scallops with the lime juice. Cover with foil and refrigerate for 1 1/2 hours. Check after one hour and make sure they are not overcooked (yes, the lemons cooks the fish).
- Remove scallops from fridge. Eliminate all BUT 1/4 cup of lime juice. Mix with chile, red pepper, onion, and pineapple
- Serve the ceviche in child Martini glasses. Garnish with cilantro and enjoy!!
Interested in trying other ceviches? Check more ceviche recipes here
This scallop ceviche is fresh sensation. The combination of bay scallops with lime is always comforting. Add pineapple and you’ll get the perfect ceviche, that is if it comes on a Martini glass.Add to Favourites