RECIPE
Ceviche makes Valentine ’ s Day dinner special
Valentine ’ s Day dinners out on the town can be special . However , there is no denying that reservations can be difficult to come by and some establishments must limit their menus for this busy night to make it easier to serve a packed house . Because restaurants can be so busy on
February 14 , some couples may opt to stay in and enjoy a special home-cooked , romantic meal .
Shellfish may not be served at home on a regular basis , which makes it an option for a memorable Valentine ’ s Day dinner . Ceviche is popular along Mexico ’ s western seaboard and consists of very fresh raw seafood that is “ cooked ” by the action of lime juice .
This Valentine ’ s Day , romance-minded home cooks can whip up this recipe for “ Ceviche ” from “ The Complete Mexican , South American & Caribbean Cookbook ” ( Metro Books ) by Jane Milton , Jenni Fleetwood and Marina Filippelli . n
Ceviche
Serves 6
7 ounces raw peeled shrimp 7 ounces shelled scallops 7 ounces squid , cleaned and cut into serving pieces 7 limes 3 tomatoes 1 small onion
1 ripe avocado 1 / 4 cup chopped fresh oregano , or 2 teaspoons dried
1 teaspoon salt Ground black pepper Fresh oregano sprigs , to garnish Crusty bread and lime wedges to serve ( optional )
1 . Spread out the shrimp , scallops and squid in a non-metallic bowl . Squeeze six of the limes and pour the juice on the mixed seafood to cover it completely . Cover the dish with plastic wrap and set aside in the refrigerator for 8 hours or overnight .
2 . Drain the seafood in a colander to remove the excess lime juice , then pat it dry with paper towels . Place the shrimp , scallops and squid in a bowl .
3 . Cut the tomatoes in half , squeeze out the seeds , then dice the flesh . Cut the onion in half , then slice it thinly . Cut the avocado in half lengthwise , remove the pit and peel , then cut the flesh into 1 / 2-inch dice .
Photo by Yasmine Duchesne on Unsplash
4 . Add the tomatoes , onion , and avocado to the seafood with the oregano and seasoning . Squeeze the remaining lime and pour on the juice . Garnish with oregano and serve with crusty bread and lime wedges , if desired .
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