A refreshing light South-of-the-Border appetizer.
Preparation Time: 20 mins
Cooking Time: 5 mins
Extra Time: 1 hr
Yield: 6 x approx. 6 oz. shrimp servings
CEVICHE: If using shrimp, peel and devein the shrimp. If using large shrimp, cut each shrimp in half lengthwise. Cut scallops and/or any fish into pieces roughly the same size to allow for even cooking.
In a medium saucepan, place the citrus juices (orange/tangerine, lime and lemon juices), ketchup and garlic; bring to a boil. Add the raw seafood; reduce the heat and simmer for 2 minutes. Over a bowl, drain the seafood-citrus mixture through a sieve or colander, reserving the citrus juice mixture.
Put the seafood in a bowl and cool in the refrigerator. Nest the bowl of remaining citrus juice mixture in a larger bowl filled with ice cubes and a little water; whisk until cooled.
Add the tomato, onion, cilantro, jalapeno, oil, salt, and hot sauce to the citrus juice mixture. Remove the seafood mixture from the refrigerator and add it to the tomato-citrus juice mixture. Toss well.
Refrigerate at least 15 minutes, stirring occasionally to season.
To serve, spoon the diced avocado into chilled glasses or bowls and top with the ceviche mixture. If desired, serve with Baguette Croutons, which soak up the delicious juices.
BAGUETTE CROUTONS (optional): Heat the broiler. Slice the bread diagonally into 1/4 to 1/2-inch slices. Brush olive oil over the cut sides of bread and sprinkle with herbs and/or garlic salt. Place on a baking sheet and broil for 1 minute on each side or until lightly browned. Cool completely on racks. Can be stored airtight up to 1 week.
Ceviche with Baguette Croutons, nutritional information per serving: 352 cals, 1470 kJ, 17 g fat, 27.4 g carbs, 33.2 g protein, 106 mg chol, 872 mg sodium, 2.4 g sat. fat, 4.5 g fiber.
Can be made one day in advance. However for the best results it is important to use fresh fish.