Cook The Book: Seafood Seviche With Citrus Recipe

Name: Cook The Book: Seafood Seviche With Citrus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces skinless fish fillets, blood line trimmed, or 12 ounces medium (20 to 30 per pound) dry sea scallops, sliced 1/3 inch thick; 2 medium navel oranges; 1 medium grapefruit; Juice of 2 limes; 1 small red onion (4 ounces), halved lengthwise and very thinly sliced; 1/2 habanero chile, seeded and minced (1/2 teaspoon); 8 to 10 sprigs fresh cilantro, leaves removed and coarsely chopped (1/4 cup), plus 4 big sprigs for garnish; 1 teaspoon kosher or sea salt; 1/2 teaspoon freshly ground black pepper 4 Boston lettuce leaves; 4 lime wedges

Servings: persons

12 ounces skinless fish fillets, blood line trimmed, or 12 ounces medium (20 to 30 per pound) dry sea scallops, sliced 1/3 inch thick
2 medium navel oranges
1 medium grapefruit
Juice of 2 limes
1 small red onion (4 ounces), halved lengthwise and very thinly sliced
1/2 habanero chile, seeded and minced (1/2 teaspoon)
8 to 10 sprigs fresh cilantro, leaves removed and coarsely chopped (1/4 cup), plus 4 big sprigs for garnish
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper 4 Boston lettuce leaves
4 lime wedges

1
If using fish, slice the fillets crosswise into rectangles 1 inch wide and 1/3 inch thick; place in a large glass bowl. (Or place the sliced scallops in the bowl.)
2
Slice 1/2 inch from the top and bottom of each orange. One at a time, stand each orange on a cutting board, slice the skin and white pith from the orange; discard. Use a sharp thin knife to release the segments from the membranes of the fruit; toss segments into bowl with fish. Squeeze juice from membranes into bowl; discard membranes. Slice off top and bottom of the grapefruit; remove segments in the same way, adding to bowl with fish. Squeeze juice from membranes into bowl; discard membranes.
3
Add the lime juice, onion, chile, and chopped cilantro; toss gently to combine. Season with the salt and pepper. Cover with plastic wrap placed flush against the surface, making sure fish is submerged in citrus juice. Refrigerate for 3 hours, tossing fish three times.
4
Line four small glass bowls or plates with the lettuce leaves; spoon in the seviche with the juices. Garnish with the lime wedges and cilantro sprigs.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces skinless fish fillets, blood line trimmed, or 12 ounces medium (20 to 30 per pound) dry sea scallops, sliced 1/3 inch thick, 2 medium navel oranges, 1 medium grapefruit, Juice of 2 limes, and more.

Yes, Cook The Book: Seafood Seviche With Citrus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Seafood Seviche With Citrus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions