Seviche, also spelled ceviche or cebiche, is a fish or seafood dish that is marinated in fresh squeezed lemon or lime juices. Orange juice or grapefruit juice can be found in some recipes, but the high acid found in limes and lemons make these juices the main component in the marinade. As it sits in the marinade, the acid content of the citrus juice cooks the fish. Scallops are easy to prepare as seviche, but fresh sole, snapper or cod cut into bite-sized pieces could also be used.
Seviche differs from an ‘escabeche’ by being served, essentially, raw. The key to preparing seviche is letting it sit long enough to render the fish ‘done’ in the marinade. Adding flavorings gives the fish flavor other than the strong citrus notes from the juice. Flavorings that could be added to the fresh lime or lemon juices include fresh chopped garlic, white and red onions, sweet or hot peppers, and tomatoes. The marinade is often drained after a period of letting the fish or seafood ‘cook’, and other fresh ingredients are added. Seviche is most often served as a chilled appetizer.
Depending on the size of the appetizer, this serves about 6 people.
Bay Scallops Seviche with Red Onions and Avocado
Ingredients
Part One:
- 1 lb. bay scallops
- 6 limes juiced, or about 1/2 cup freshly squeezed lime juice
- 3 lemons juiced, or about 2/3 cup freshly squeezed lemon juice
- 2 small garlic cloves, peeled and smashed
- 1/4 cup red onion, diced
Part Two:
- 2 green onions, chopped, white and green parts
- 1 Tbsp cilantro, chopped
- 1 Tbsp Italian flat leaf parsley
- 1 large Roma tomato, diced
- 2 tsp olive oil
- 1 avocado, sliced or diced as desired
- Cilantro sprigs, for garnish
Procedure
- For Part One: Place bay scallops in a ceramic or glass dish. Pour over the fresh squeezed lime and lemon juices. Add in the smashed garlic cloves and diced red onion. Stir all ingredients and be sure all the scallops are covered by the juice. Let marinate overnight in the refrigerator, stirring occasionally.
- Part Two: When ready to serve, drain the scallops in a colander or sieve. Remove the smashed garlic cloves. Transfer the scallops with the chopped onions to a mixing bowl.
- Add the green onions, cilantro, parsley, chopped tomatoes and olive oil to the scallops. Stir with a spoon to incorporate the ingredients together.
- Dice the avocado and stir into the scallops, or serve on top as a garnish. Avocado can also be sliced and stirred in the scallop mixture or served alongside the dish for a garnish.
- Divide the bay scallop seviche evenly between the serving dishes and garnish with avocado, if using as a topping, and fresh sprigs of cilantro. Serve immediately.
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