Summer Ceviche Made Easy

Summer Ceviche Made Easy

This is one of the most relaxing recipes I’ve made in a while. Summer dishes are always my favorite, especially because they typically include fresh produce, chilled food items, and are super hydrating in the heat. Growing up in South Florida with a large Latin influence, I’ve grown to love ceviche. I have the spiciest kind with chili peppers and hot sauce, and I’ve had the sweetest kind- think mangoes and chopped pineapples tossed in. There are many approaches to the combination of produce and fish and that’s part of the fun of creating your own ceviche dish. Keep reading for my spin on Summer Ceviche Made Easy.

The version I’m sharing today is sans peppers and onions which many of you might be questioning why. You’ll find this dish rich in flavor with cod and scallops, veggies, and a tangy citrus marinade that I just know you’ll love! One thing that has always fascinated me about ceviche is the process of “denaturing” where the citrus literally cooks the fish. Click the link for the full chemical explanation. It takes the extra legwork out of preheating the oven, using cookware, waiting for the fish to cool off, etc. The citrus blend that was created for this particular marinade has a nice sweetness to it, because – surprise – grapefruit has been added as that extra special touch! See marinade below!

Recipe for Summer Ceviche Made Simple:

• 1 lb Pacific Cod (cut into small pieces)
• 1/2 lb of Bay Scallops (sea scallops can be used too just make sure to cut them into smaller pieces)
• 1 Persian cucumber (diced)
• 1 large tomato (diced, but don’t use the pulpier parts)
• 1 grapefruit
• 2 limes
• 1 lemon
• Pink sea salt
• Mrs Dash Chili lime seasoning
• 1 bunch cilantro (finely chopped)
• 1 medium avocado (sliced)

The Directions include:

• Once the fish has been chopped set it aside first in a flat pan
• Chop and prep the veggies next
• Fresh squeeze the citrus group of lime, grapefruit, and lemon into a separate container and remove the seeds (you want fresh citrus, not the prepackaged kind because it lacks the potency to be able to naturally cook the fish)
• Pour the citrus marinade over the fish and place in the refrigerator for 20-30 minutes. This how long it takes to naturally cook.
• When the time is done, drain the citrus juice from the fish. You don’t want to leave the fish in the juice otherwise it will continue to cook itself and become overcooked.
• Combine the fish with the fresh produce and use a spoon to mix.
• Use the chopped cilantro and and avocado to add as the finishing garnishes.
• Season to taste.
• Feel free to eat as is or add some tortilla chips to your plate.
• Serve and enjoy!!

I hope you guys have a healthy and safe summer season. This recipe is a great treat for yourself as well as something nice to bring to pool parties and BBQs. You have my word this Summer Ceviche Made Easy is a HIT!

XOXO, Natasha