Thursday, August 27, 2015

Citrus Mango Ceviche

It has been a minute since I've posted a recipe on here but this ceviche deserves the royal treatment. I received my very first Sizzlefish shipment last week and immediately wanted to make a ceviche with the scallops and the shrimp. If you haven't heard of Sizzlefish, they supply and ship fresh  fish and seafood (flash frozen) straight to your door! I rarely purchase fresh seafood at the grocery store because I know a lot, if not all, have been frozen and thawed, only to be frozen again once I get home. Bleh. Anyways, Sizzlefish offers lots of different packages (and 3 month subscriptions!), I received the Paleo Prime Plus which included 14 perfectly portioned pieces:

  • 2 packs wild caught Golf Shrimp
  • 2 packs Sea Scallops 
  • 2 4oz portions Sockeye Salmon
  • 2 4oz portions Coho Salmon
  • 2 4oz portions Sablefish
  • 2 4oz portions Haddock
  • 2 4oz portions Atlantic Cod

The individually portioned pieces comes in handy, since I'm mostly a cooking party of one. But that just means, I don't have to share! HAHAHA. So ceviche is super simple to make and requires no more than 10 minutes of prep (less if you've got amazing ninja knife skills). You can play around with the types of seafood but you'll need the acid from citrus, lime is almost always the one, as the citrus is what will "cook" the raw seafood. With this recipe, I also threw in a few tablespoons of ginger beer on a whim, it added a nice "ginger spicy" sweetness, but is totally optional.

What you'll need:
  • 8oz (2 packages) cleaned and deveined shrimp, diced
  • 8 large scallops (4/pack - 2 packages), diced
  • 1 mango, diced
  • 3 TBSP red onion, finely chopped
  • 2 TBSP cilantro, finely chopped
  • 3 TBSP ginger beer (I used Reed's) - optional
  • juice of 2 limes
  • juice of 1 orange
  • 1/2 tsp sea salt
  • pinch of black pepper
What to do:
  1. Mix all the ingredients together in an airtight container. Let the mixture marinate in the fridge for at least an hour.
  2. Serve with cucumber slices or tostones (fried plantains) and sliced avocado. To make the tostones: Peel the skins off a green plantain (it can have a few yellow spots), make sure that the plantain is room temperature or the skins will be more difficult to remove. Remove the ends and slice through the skin, wedge your finger between the skin and the plantain slowly working your way down. Slice plantain to about 1/2 inch thick rounds. In a cast iron skillet, heat some coconut oil (I have a 12" skillet and poured enough oil to cover about 1/4" inch) over high heat. Fry the plantain rounds  for about 1-2 minutes on both sides. Remove and using a flat bottom cup/anything with a flat bottom and smash the plantains. Fry the flattened rounds again, for about a minute on each side. Remove and drain. Season with salt. 


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