Mexican Ceviche

The first time I had ceviche was in Mexico years {and years and years} ago - on college spring break with my husband {then boyfriend}. I was hooked immediately. Seafood "cooked" in lime juice and tossed with a magical combination of rich avocado, spicy chili peppers, sweet fruit and the magical perfume-y taste of cilantro. Since then I have had different variations of ceviche - Peruvian style which includes sweet potatoes and Costa Rican style which is pared down and served with Tabasco - but my favorite is Mexican ceviche.

This recipe, which I have been making for years, is spot on.  It calls for scallops but you can use any wild fish you like such as shrimp, sea bass, halibut. 

Mexican Ceviche

3/4 lb medium size scallops, cut into bite size cubes {fresh or sushi grade, from a reputable fish market}

1/2 ripe, large mango, peeled and chopped

1 small ripe Haas avocado {or 1/2 large}, peeled and chopped

1/3 small red bell pepper, diced

1 medium size jalapeno, diced

1 t fresh minced cilantro

6 T fresh lime juice

2 T olive oil

1/2 t kosher salt

2 t fresh minced ginger

1/4 t ground white pepper

Combine all ingredients in a non-reactive bowl.  Cover and refrigerate for 1 - 3 hours.  Serve chilled with tortilla chips.

Serves 4.

Source:  The Authentic Cafe cookbook