It’s summer and we love a great ceviche recipe. Ceviche is a Peruvian seafood appetizer made popular from South American countries. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and seasoned with a blend of spices.
I normally am not a huge fan of fish and seafood, so I chose scallops and tuna for our ceviche because they both aren’t especially fishy tasting but are a delicious, adult appetizer that is easy to make and is sure to impress your guests.
I still sear my scallops because I have never eaten raw shellfish before. The lime and grapefruit juices used in this recipe are supposed to in effect “cook” the fish because of the citric acid, but I find that the seared exterior of the scallops add a different level of texture to the dish that is very pleasant, while leaving some rare parts to soak in the citrus juices.
Grapefruit is a bit of an unorthodox addition to ceviche but I honestly think it helps to balance out the tartness of the lime and tastes absolutely incredible with the seafood pairings I chose. It definitely adds a taste of the tropics while remaining an easy summer appetizer to make after a long day.
Cilantro of course is one of my favourite herbs and helps to round out the dish. Traditionally, ceviche makes use of chili peppers to spice up the dish but I kept spice in this recipe to a minimum, instead highlighting the beauty of fresh herbs. Vegetables are another key addition to a ceviche and should be kept to a minimum, so I chose three simple ingredients. Yellow and red peppers and red onion are perfect here.
Will you be trying our ceviche recipe? Tag us on social media and let us see your creations!