You can never have too many South American recipes, so give Island Ceviche with Pickled Onions A mixture of serrano peppers, tortilla chips, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 42 minutes.
Instructions
1
Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Scallops
Seafood
Fish
Cooking Oil
2
In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan.
Ingredients you will need
Scallops
Fish
Equipment you will use
Frying Pan
3
Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.
Ingredients you will need
Lime Juice
Seafood
Juice
4
Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya.
Ingredients you will need
Lime Juice
Scallops
Papaya
Fish
5
Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.
Ingredients you will need
Pickled Onion
Tortilla Chips
Papaya
6
In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved.
Ingredients you will need
Vinegar
Chili Pepper
Sugar
Equipment you will use
Sauce Pan
7
Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them.
Ingredients you will need
Onion
8
Place the container in an ice bath to cool.
Ingredients you will need
Ice
9
Serve chilled with meats and seafood. These are also great on sandwiches.