Island Ceviche Salad with Pink Pickled Onions Recipe

Name: Island Ceviche Salad with Pink Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces champagne vinegar; ½ cup sugar; 2 serrano chilies, seeded; 2 medium red onions, thinly sliced; 6 ounces fresh lime juice; 12 lb firm white flesh fish; 12 lb small scallop; 1 medium solo papaya, peeled seeded and diced (save skins of 2); 2 plum tomatoes, seeded and diced; 4 serrano peppers, seeded and diced; 1 cup vidalia onion, finely diced; ½ cup chopped cilantro; 1 jalapeno chile, seeded and diced; 1 tablespoon white wine worcestershire sauce; 1 tablespoon Mexican hot sauce; 2 ounces tomato juice

Servings: persons

8 ounces champagne vinegar
½ cup sugar
2 serrano chilies, seeded
2 medium red onions, thinly sliced
6 ounces fresh lime juice
12 lb firm white flesh fish
12 lb small scallop
1 medium solo papaya, peeled seeded and diced (save skins of 2)
2 plum tomatoes, seeded and diced
4 serrano peppers, seeded and diced
1 cup vidalia onion, finely diced
½ cup chopped cilantro
1 jalapeno chile, seeded and diced
1 tablespoon white wine worcestershire sauce
1 tablespoon Mexican hot sauce
2 ounces tomato juice

1
Pickled Onions: Bring vinegar, sugar, and chiles to a boil in a small saucepan, stir until sugar is dissolved.
2
Place the onions in a plastic container and pour the hot liquid over them.
3
Move the container to an ice bath to cool.
4
Serve chilled.
5
Ceviche: Add scallops and fish to lime juice and toss to coat.
6
Marinate overnight in refrigerator.
7
Drain off lime juice.
8
Toss papaya, tomatoes, peppers, cilantro, and jalapeno evenly to combine.
9
Add Worcestershire, hot sauce, and tomato juice.
10
Toss to combine.
11
Fill papaya skins with mixture, top with pink pickled onions.

212

kcal

Calories

Carbs

Protein

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 16 ingredients. The key ingredients include: 8 ounces champagne vinegar, ½ cup sugar, 2 serrano chilies, seeded, 2 medium red onions, thinly sliced, and more.

Yes, Island Ceviche Salad with Pink Pickled Onions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Island Ceviche Salad with Pink Pickled Onions

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