CEVICHE WITH TOMATOES AND AVOCADOS

CEVICHE WITH TOMATOES AND AVOCADOS image

Yield 6 as appetizer

Number Of Ingredients 15

1 pound extra-large shrimp (21 to 25 per pound), large sea scallops, skinless fish fillets, or a combination
1 teaspoon grated lime zest from 1 lime
1/2 cup juice from 4 limes
1/2 cup juice from 4 lemons
1 small red bell pepper , stemmed, seeded, and chopped fine
1 jalapeno chile (small), stemmed, seeded, and minced
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
Salt
1/4 cup extra-virgin olive oil
4 scallions , sliced thin
1 cup cherry tomatoes , quartered
3 tablespoons minced fresh cilantro leaves
1/2 teaspoon sugar
1 ripe avocado , pitted and diced fine
Ground black pepper

Steps:

1. If using shrimp, peel them completely, devein, and slice each shrimp in half lengthwise using a paring knife (through the deveined groove in the back). If using scallops, remove the side tendon (see illustration below) and slice into 1/3-inch-thick rounds. If using fish, remove any bones and slice into 1-inch squares about 1/3 inch thick. 2. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time. 3. Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, tomatoes, cilantro, and sugar followed by the avocado. Season with salt and pepper to taste before serving.