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May 2007 Issue
Citrus Ceviche with baked tortilla crisps
by Ronda L. Halpin
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Ceviche is a fresh seafood salad that originated in Peru. Instead of cooking the seafood with heat, it's generally chemically cooked using citrus juices that pickle the raw fish or seafood. That said, this month is showcasing a recipe using poached seafood. For the more adventurous among us, consider skipping the poaching and letting the seafood pickle for at least a couple hours before serving.

While a dish of Peru, ceviche has spread across Latin America and is associated with many Latin American countries. The citrus juices most often associated with ceviche are lemon and lime juices, although any citrus juices will work. This fresh version calls for lemon, lime and orange juices and is topped with a sweet and spicy mango dressing.


Citrus Ceviche

  • 1 lb. mixed seafood (I used shrimp and sea scallops)
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced red onion
  • 1 cup thinly sliced fennel bulb
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1 tablespoon chopped fennel fronds
  • 2 teaspoons fresh ginger
  • 1 navel orange, peeled and sliced
  • 1 serrano chile, seeded and minced
  • 1 cup ripe mango, peeled and chopped
  • 2 tablespoons sour cream
  • 1 teaspoon hot sauce
Cut any of the larger pieces of seafood into bite-sized pieces. Poach the seafood lightly by adding the seafood to gently simmering water for just 2-3 minutes or until it's firm and cooked through. Strain the seafood and toss it with the next eleven ingredients (cucumber through chile). Cover and chill for at least one hour and no more than four.

Puree the mango with the sour cream and hot sauce. Spoon the ceviche in glasses and drizzle with the mango sauce. Serve with baked tortilla chips.

  • Yields: 6 cups
  • Preparation Time: About 2 hours

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