HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Recipe

 

Sangrita Seafood Ceviche

Ceviche

 

In Mexico, a popular beverage to drink with tequila is called "sangrita." Not to be confused with "sangria," a fruit and wine concoction, this beverage is a tangy mixture of tomato and orange juices, usually spiked with hot chiles and lime juice. It may sound odd in flavor, but sangrita is the perfect accompaniment to good quality tequila. The tequila and sangrita are poured into separate shot glasses and the two are alternately sipped, not chased. First the tequila, then the chilled sangrita. Slowly, one after the other.

This recipe is a "sangrita" variation of ceviche, the classic Mexican dish of raw fish marinated in lime juice until the liquid "cooks" the fish through. It can be refrigerated for up to four days and should be served chilled, in small bowls, with soda crackers. It is important to use only very fresh fish for this recipe.

Serves 4.

Ingredients
  • 2/3 pound red snapper fillets (or other firm white fish)
  • 1/3 pound bay scallops
  • 1/3 cup fresh lime juice
  • 1-1/2 teaspoons salt
  • 1/2 small red onion, finely diced
  • 2 firm Roma tomatoes, finely diced
  • 3 serrano chiles, minced
  • 1/2 cup chopped fresh cilantro
  • 4 red radishes, coarsely chopped
  • 1 orange, peeled and coarsely chopped
  • 3 limes
  • 1 tablespoon tequila (optional)
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup fresh parsley

Rinse the seafood well and drain. Using a pair of needlenose pliers, remove any small bones from the fish. Cut the fish into 1-inch by 1/2-inch pieces. Mix the fish and scallops in a nonreactive bowl with the 1/3 cup lime juice and salt. Let this mixture sit for 15 minutes, stirring a few times, then drain and rinse under running water. Rinse out the bowl. Dry the bowl and the seafood pieces.

Return the seafood to the bowl and add the red onion, tomatoes, chiles, cilantro and radishes. Add the chopped orange to the mixture. Squeeze in the juice from the three limes. Stir in the tequila, if using, and the olive oil. Cover and refrigerate overnight.

Before serving, stir to thoroughly mix all ingredients. Chop the parsley. Serve the ceviche in small bowls, garnished with the chopped parsley, and pass soda crackers on the side.

 

The Global Gourmet Cookbook

 

©1994, Katherine Heyhoe. All rights reserved.


This Archived Page created between 1994 and 2001. Modified August 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,