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.

No additional tips available.

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

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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.

Cook The Book: Seafood Seviche With Citrus

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