Island Ceviche with Pickled Onions Recipe

Name: Island Ceviche with Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound pompano fillets, or other firm white fish fillet; 1/2 pound bay scallops; Vegetable oil, for coating; Kosher salt and pepper; 3 ounces fresh lime juice, about 3 limes; 1 medium solo papaya, halved and seeded; 1 cup finely diced Vidalia onion; 4 serrano peppers, seeded and diced; 1 small jalapeno, seeded and diced; 2 plum tomatoes, seeded and diced; 1/2 cup chopped cilantro; 2 ounces tomato juice; 1 tablespoon white wine Worcestershire sauce; 1/2 tablespoon capers; 1 tablespoon Mexican-style hot sauce; Tortilla Chips, as accompaniment; Pink Pickled Onions, recipe follows; 8 ounces champagne vinegar; 1/2 cup sugar; 2 serrano chiles, seeded; 2 medium red onions, thinly sliced

Servings: persons

1/2 pound pompano fillets, or other firm white fish fillet
1/2 pound bay scallops
Vegetable oil, for coating
Kosher salt and pepper
3 ounces fresh lime juice, about 3 limes
1 medium solo papaya, halved and seeded
1 cup finely diced Vidalia onion
4 serrano peppers, seeded and diced
1 small jalapeno, seeded and diced
2 plum tomatoes, seeded and diced
1/2 cup chopped cilantro
2 ounces tomato juice
1 tablespoon white wine Worcestershire sauce
1/2 tablespoon capers
1 tablespoon Mexican-style hot sauce
Tortilla Chips, as accompaniment
Pink Pickled Onions, recipe follows
8 ounces champagne vinegar
1/2 cup sugar
2 serrano chiles, seeded
2 medium red onions, thinly sliced

1
Cut the fish into pieces resembling the size of the scallops.
2
Separately toss the seafood with a little oil and season with salt and pepper.
3
In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side.
4
The middle should still be raw.
5
Work in batches so you don't overcrowd the pan.
6
Place seafood into a glass dish and coat with lime juice.
7
Glass is best, as it won't react with the acid in the juice.
8
Marinate, refrigerated, overnight.
9
Remove the flesh from 1/2 a papaya and cut into medium dice.
10
Slice the remaining 1/2 into long strips.
11
Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya.
12
Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.
13
In a small saucepan, bring the vinegar, sugar, and chiles to a boil.
14
Stir until sugar is dissolved.
15
Remove from heat.
16
In a plastic container, place the sliced onions and pour the liquid over them.
17
Place the container in an ice bath to cool.
18
Serve chilled with meats and seafood.
19
These are also great on sandwiches.

206

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 21 ingredients. The key ingredients include: 1/2 pound pompano fillets, or other firm white fish fillet, 1/2 pound bay scallops, Vegetable oil, for coating, Kosher salt and pepper, and more.

Yes, Island Ceviche with Pickled Onions falls under the General 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 with Pickled Onions

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