Island Ceviche with Pickled Onions

Name: Island Ceviche with Pickled Onions
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H42M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 pound pompano fillets, or other firm white fish fillet; 1/2 pound bay scallops; Vegetable oil, for coating; Kosher salt and pepper; 3 ounces fresh lime juice, about 3 limes; 1 medium solo papaya, halved and seeded; 1 cup finely diced Vidalia onion; 4 serrano peppers, seeded and diced; 1 small jalapeno, seeded and diced; 2 plum tomatoes, seeded and diced; 1/2 cup chopped cilantro; 2 ounces tomato juice; 1 tablespoon white wine Worcestershire sauce; 1/2 tablespoon capers; 1 tablespoon Mexican-style hot sauce; Tortilla Chips, as accompaniment; Pink Pickled Onions, recipe follows; 8 ounces champagne vinegar; 1/2 cup sugar; 2 serrano chiles, seeded; 2 medium red onions, thinly sliced

Recipe courtesy of Alton Brown

Watch how to make this recipe.

Island Ceviche with Pickled Onions

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

212

Total Fat

5

Saturated Fat

0

Carbohydrates

35

Dietary Fiber

3

Sugar

27

Protein

8

Cholesterol

14

Sodium

695

Total: 42 min
Prep: 20 min
Inactive: 12 min
Cook: 10 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

212

Total Fat

5

Saturated Fat

0

Carbohydrates

35

Dietary Fiber

3

Sugar

27

Protein

8

Cholesterol

14

Sodium

695

Total: 42 min
Prep: 20 min
Inactive: 12 min
Cook: 10 min

Ingredients

1/2 pound pompano fillets, or other firm white fish fillet

1/2 pound bay scallops

Vegetable oil, for coating

Kosher salt and pepper

3 ounces fresh lime juice, about 3 limes

1 medium solo papaya, halved and seeded

1 cup finely diced Vidalia onion

4 serrano peppers, seeded and diced

1 small jalapeno, seeded and diced

2 plum tomatoes, seeded and diced

1/2 cup chopped cilantro

2 ounces tomato juice

1 tablespoon white wine Worcestershire sauce

1/2 tablespoon capers

1 tablespoon Mexican-style hot sauce

Tortilla Chips, as accompaniment

Pink Pickled Onions, recipe follows

Pink Pickled Onions:

8 ounces champagne vinegar

1/2 cup sugar

2 serrano chiles, seeded

2 medium red onions, thinly sliced

Directions

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.
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. 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.
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. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.

Pink Pickled Onions:

In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with meats and seafood. These are also great on sandwiches.

Island Ceviche with Pickled Onions

Island Ceviche with Pickled Onions

Pink Pickled Onions:

Pink Pickled Onions:

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