True Ceviche (page 21) “cooks” fish by marinating it in an acidic dressing. But there is a similar dish in which the fish is simmered in boiling water first; it’s used most frequently with seafood that is tough when raw, but it’s also used—at least in this country—as a form of reassurance. It’s a bit of a cheat, but so what? There is little difference between the texture or quality of fish that has been marinated in lime and that of fish that has been cooked quickly (which is why marinating in lime is perfectly acceptable in the first place). Like all ceviche, this is a great starter.
Recipe information
Yield
6 or more servings as a starter, 4 servings as a light lunch
Ingredients
Preparation
Step 1
Bring about 2 quarts of water to a boil and salt it. Add the shrimp, reduce the heat to medium, and cook for 2 to 5 minutes, or until they are pink and firm. Remove with a slotted spoon and run under cold water to chill. Peel and set aside.
Step 2
Cook the scallops and squid together in the same water for 2 minutes, or until the scallops are firm and not quite cooked through and the squid is fairly tender. Remove with a slotted spoon (reserve the cooking water) and run under cold water to chill, then combine with the shrimp.
Step 3
Toss the fish with the olive oil and, if you like, cover and refrigerate until ready to serve (up to 24 hours). Toss with all the remaining ingredients except the cilantro, then taste and add more salt and pepper if necessary. If the mixture is dry, add a little more olive oil or lime juice or some of the cooking water. Stir in most of the cilantro, then garnish with the remainder and serve.
