30 July 2008

Malakopf Ceviche

Many of you may recall fondly the killer ceviche that Tonio brought to the Malakopf potluck for our last night in Texas. I, for one, was a member of that shifty-eyed crowd of sharks hovering jealously over the frosty bowl of flavorful fish most of the evening, corn chip poised ever-ready between my fingers. I immediately solicited Tonio for the recipe, which he provided me almost instantly. Thank you Tonio!

Ceviche (A party-size recipe via Diana Kennedy)

Marinate in a glass or ceramic bowl for 4-6 hours, turning occasionally if you remember:

  • 1 lb scallops
  • 1 lb shelled deveined shrimp
  • 1 lb skinned deboned redfish, cubed
  • Or any mix of fish and/or shellfish you fancy
  • 1 pint fresh lime juice – freshly squeezed at Central Market is too easy to pass up
  • kosher salt
  • fresh black pepper
  • ¾ cup olive oil
  • dried greek oregano
  • 12 deveined and deseeded jalapenos or serranos, thinly sliced, salmonella be damned…the lime juice should kill it…
  • 1 red onion, finely diced
  • 2 avocados, cubed
  • 6 tomatoes, cubed
  • bunch cilantro, chopped

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