Mock Ceviche Recipes

BAY SCALLOP CEVICHE

Steps:

• In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
• In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
• When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.

MOCK CEVICHE

Steps:

• Place tilapia in a medium skillet. Cover with water.
• Bring to a boil over high heat, remove from the heat,.
• cover and let stand for 5 minutes.
• Meanwhile, place jalapeño to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt.
• Transfer the tilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top.
• Add bell pepper, tomato, onion and olives; gently mix to combine. (It's OK if the tilapia breaks apart.)
• Cover and chill for at least 20 minutes.
• Sprinkle with the remaining cilantro and avocado just before serving.

MOCK CEVICHE

Steps:

• Bring a large pot of water to a boil, and salt it. Add shrimp, reduce heat to medium, and cook about 4 minutes, until pink and firm. Remove and run under cold water. Peel and set aside. Cook scallops and squid together in same water for 2 minutes, or until scallops are firm and not quite cooked through and squid is fairly tender. Remove and run under cold water, then combine with shrimp.
• Toss seafood with olive oil and, if you like, cover and refrigerate until ready to serve (up to 24 hours). Toss with remaining ingredients except cilantro, then taste, and adjust seasoning. Stir in most of cilantro, then garnish with remainder.