Ceviche

The last couple of times I've been to Isaacson & Stein, they've had some nice looking corvina, a white fish that is commonly used to make ceviche. So, of course, Abby and I had to try our hand. This picture comes from our second batch of ceviche. The first time around, we just used the corvina, but we added shrimp and scallops to this batch.

RECIPE:

-1/2 lb corvina

-1/4 lb shrimp

-1/4 lb scallops

-1 serrano pepper (minced)

-6 limes

-1 lemon

-2 shallots

-1/8 cup chopped cilantro

-1 Tbsp basil (chiffonade)

-2 shinly sliced radishes

-1 green onion, thinly sliced

-salt, pepper

-olive oil

Cut the fish, shrimp, and scallops in cubes (about 1cm). Season with a pinch of salt and pepper. Cut the shallots in half, lengthwise, and then cut into long strips. Toss together the seafood, shallots, serrano pepper, radishes, and green onion. Reserve the zest from one lime and one lemon, squeeze the juice from the lemons and limes and add to the fish mixture along with the zest. Mix together, cover, and refrigerate for 3 hours. Make sure there is enough liquid to cover most of the fish, and check in on the ceviche occasionally to give it a stir. Keep tasting the fish until it has "cooked" to your liking. When it is ready, stir in the basil and cilantro. Season with more salt if necessary, and garnish with olive oil. Serve with corn chips to add some texture.