This ceviche is just that. A ceviche is a South American dish comparable to a seafood salsa. Loads of fresh ingredients and produce go into it, with the seafood done raw or partially cooked usually (with the exception of shrimp, which is a common ceviche ingredient). For my ceviche, I've gone with a mix of colder seafoods (or raw) as well as cooked or hot seafoods. Scallops, tuna, and shrimp all go into this dish, and they combine with the fresh produce to make an amazing appetizer - or entree if you eat enough!
Recipe Serves 2 people.
1 oz ahi tuna, finely diced
5 shrimp, peeled and deveined
Salt and pepper to season
1/2 tbsp olive oil
1 avocado, diced (save the skins to serve in, if you wish)
1/4 red onion, diced
3 roma tomatoes, diced
2 tbsp lime juice
1 clove minced garlic
2 tsp toasted cumin seeds
Fresh cilantro to garnish
1) Stir together the avocado, red onion, tomato, tuna, garlic, cumin seeds, and some salt and pepper to lightly season. Squeeze over the lime juice before stirring to keep the avocado from going brown.
2) Season the shrimp and scallops lightly before cooking in a pan on high heat. The scallops need a minute to a minute and half on each side. The shrimp just need a minute before being finished cooking.
3) Chop up the shrimp and scallops into bite-sized pieces before mixing into the ceviche along with the fresh cilantro and serving.
Ceviches are amazing because of how incredibly fresh they taste and how easy they are to prepare. The above steps take no more than 20 minutes to complete, and make for a great, refreshing low-carb meal!
I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =)