Ceviche of Yellowfin Tuna, Shrimp and Scallops
One of our favorite dishes in the summer is this seafood ceviche, which appears on the home menu around the middle of July when the yellowfin tuna arrive and the local fishermen start bringing them to the dock. A brief marniation keeps the delicate flavor of the fresh fish while enhancing it with carefully controlled inclusion of herbs and seasoning. The result is flavorful and moist, with a little spice jolt in the finish. Perfect refreshment after a day at the beach or, as Elise spends most of her summer days, sweating over a hot computer grinding out fiction.
Only use extremely fresh fish for this!
1/4 lb scallops, cut in small pieces
6 large shrimp, peeled, peeled, cut in small pieces
1/4 lb yellowfin tuna, cut in small pieces
3 slices red onion, minced
2 T parsley, minced
2 T oregano, minced
lime juice adequate to cover the fish (usually the juice of 4 or 5 limes)E
1/2 tsp hot red pepper flakes
4 T chopped ripe tomatoes
salt, hot sauce to taste
Mix all ingredients and marinate, refrigerated, for about 20 minutes, no more. (Longer marination times result in loss of the flavor of the fish to the power of the lime.) Drain, adjust seasoning. Serve slightly chilled, with crackers or chips.
I served mine with some roasted baby pear tomatoes on the side. (Cut tomatoes in half, place cut side up on an oiled plate, drizzle a little more olive oil over them, scatter with herbs, roast about 25 minutes at 350º.)
Also, the version shown in the picture was made with half golden tomatoes, half red ones, in case you're wondering what those yellow chunks are!