As much as love eyeliner, glitter and all things beauty another passion of mine includes making party food. I love the rush of getting it all done in time and seeing people enjoy food. OK, so I like to stroke my ego a bit by hearing compliments about my food... is that wrong? NO.
Anyway, last weekend I attended a party with a Mexican theme and I wanted to contribute in the food dept. The obvious choice was guacamole, which I made, but this story is not about guac. The hostess has an avocado allergy and I wanted to be sure to bring someone she could enjoy without fear of getting itchy. So what's more fresh, delicious and south of the border than ceviche?!
Keep reading to get pointers on making your own ceviche — and see Lesleykat's favorite ceviche recipe.
Tips to make sure your ceviche is successful:
• Buy your fish/seafood the same day you're going to make it.
• Use FRESH not frozen fish/seafood. Trust me, you will be able to tell if you use frozen.
• Season just a tad shy of your taste if you're serving with chips. Most commercially produced chips are salted and you don't want it all to be too salty. (This rule also applies to guacamole as well, in case you were still thinking about my guac.)
• Don't leave out the citrus. The acid in the citrus is what "cooks" the fish/seafood. If you're not keen on lemon, sub lime but not the opposite.
• Make sure you mix it all up in a non-reactive bowl. That means, glass, plastic or stainless steal.
• When chopping chilies use gloves or plastic wrap to protect your finger. That sh*t BURNS.
• I like my mouth on fire, so if you're like me, serve with a bottle of hot sauce to punch your tongue in the face.
Recipe adapted from Anne Getty's recipe via Epicurious.com
1 pound bay scallops, quartered
1 cup (about 12 whole) cherry tomatoes or 2-3 Roma tomatoes, roughly chopped
2 green or red Serrano chilies, seeded and minced (about 1/2 teaspoon)
3/4 cup chopped fresh cilantro, plus additional for garnish
1 cup finely diced red onion (1/2 medium red onion)
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
Salt to taste
3 tablespoons finely shredded unsweetened coconut flakes
1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro. Serve with chips if desired.
Bonus instagram shot of citrus carnage: