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Cerviche

Photo by Vincent Pugliese

Photo by Vincent Pugliese

During the hot summer months, nothing tastes quite as good as a cold cerviche. Here’s how I make it:

1 cup lemon juice

1 cup white wine

1 cup cider vinegar

5 ounces sea scallops

5 ounces fresh salmon

5 ounces raw shrimp, peeled, deveined, tails off

1½ tablespoons cilantro, chopped

½ cup whole corn

4 tablespoons red onion, diced

¼ cup fresh pineapple, diced

¼ cup capers

¼ cup diced pimentos

5 ounces lump crab meat

1 tablespoon garlic, chopped or minced

Pinch salt and pepper

Mix lemon juice, wine and vinegar in a 2- to 3-quart lidded marinating container.

Dice the scallops, salmon and shrimp into ½-by-¼-inch pieces. Stir these into the marinade and refrigerate, covered, for 6 to 8 hours, stirring every couple of hours. When the seafood turns opaque and firms up, it is ready.

Drain off marinade and place seafood in a bowl. Fold in the rest of the ingredients, as listed.

Cover and chill for three to four hours, then serve with crackers, tortillas – or just eat with a fork.

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