Recipe courtesy of Chef Raul Delgadillo; originally published in Hooked on Baja by Tom Gatch
November 10, 2010 (San Diego)--Mexico is surrounded by the sea, so it is easy to understand why seafood plays such an important role in la cocina Mexicana. One of the most popular appetizers is ceviche. Almost every coastal state has its own rendition of this mixture of raw shrimp, fish or scallops, which naturally ‘cooks’ itself in fresh citrus juice. This particular recipe is a specialty of Executive Chef Raul Delgadillo at La Fiesta, a popular restaurant in San Diego’s Gaslamp Quarter, and is typical of the version served in Acapulco.
This dish pairs wonderfully with crunchy, corn tortilla chips, guacamole and a cold cerveza or margarita. It's perfect for your next fiesta. Olé!
1½ lb. White sea bass or other mild, white fish
1½ lb. Shrimp (31/40 size)
1½ lb. Bay scallops
1 cup Fresh lemon juice
1 cup Fresh lime juice
1 cup Fresh orange juice
1/3 cup Olive oil
4 cloves Fresh garlic
2 lb. Tomatoes (ripe)
1 cup Spanish red onion
1/3 cup Fresh Cilantro (chopped)
½ cup Tomato catsup
1 Tbls. Fresh oregano
½ tsp. Salt
¼ tsp. Freshly ground black pepper
2 Tbls. Serrano Chiles (chopped)
2/3 cup Green olives (pitted & chopped)
1 ripe Avocado (sliced for garnish)
Place the seafood in a glass bowl, cover with the citrus juice mixture and refrigerate overnight.
Heat the olive oil in a small skillet; add the garlic and sauté for about 3 minutes. Discard the garlic and allow the oil to cool.
Chop tomatoes and remove seeds, but reserve the juice. Place in a large glass bowl and add the onion, cilantro, catsup, oregano, salt, pepper, chiles and olives. Then add the skillet oil and mix well. Set aside.
Thoroughly rinse the seafood, cover again with fresh water and let stand for 5 minutes, then rinse again. Add the seafood to the mixture of condiments and stir well.
Serve immediately with avocado garnish, and enjoy!