Sangrita Seafood 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.
- 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