California Ceviche
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:05pm

Ingredients




10 Limes
2 inches Sweet and Ripe Grapefruits (½  Dice)
2 inches Blood Oranges (½  dice)
1 Navel Orange
2 Serrano Chiles Seeded and finely chopped (Reserve 1 Chile's s
1 Mango (1/4" Dice)
2 White Peaches (1/4" Dice)
1 Red Onion (1/4" Dice)
3 Roma Tomatoes juiced and seeded and chopped into 1/2" pieces
2 inches Avocados (these have to be perfectly ripe or they will be too hard or fall apart  the mixtu
2 Ears Buttered, BBQ'ed and Blackened White Corn 
3/4 cup Chopped Cilantro
2 Shots of good tequila (I use Don Julio Anejo)
3/4 pound Sashimi Grade Halibut
3/4 pound Bay Scallops
3/4 pound Peeled and De-Veined Shrimp or prawns Chopped into ½" pi
2 Large bags Blue Corn Chips
Cayenne Pepper to taste

Preparation

1 Rinse the seafood and pat with a paper towel to dry, cut the fish into 1/2" - 1" bite sized pieces and do the same with the shrimp. At the end, all the seafood should be the same size as the scallops. Place in a large 16 x 9 high rimmed glass baking sheet. Season with pepper and a little salt. 2 Juice 8 of the limes, 1 of the grapefruits, and the navel orange over the fish, trying to submerge everything. Add some of the reserved chile seeds (it depends on how hot you like it) and one of the shots of Tequila. Immediately drink the other shot. Loosely cover and let the seafood 'cook' for 4 hours minimum stirring frequently, this can be done up to a day in advance as it will never get 'over-cooked,' just more seasoned. 3 Once you are about an hour from serving start cutting the fruit and BBQ the corn. Peel and dice the Blood Oranges, Grapefruit, and Mangoes. Also chop the Peaches, Tomatoes, and Onion. Mix together with the Chiles and Corn in a large bowl. 4 Strain the "cooking juice" from the fish gently pressing it into the strainer to get all the fishy taste out. Add the fish to the fruit and mix well. Taste, and season with Salt and Pepper again, if you want it spicier add the rest of the chile seeds and some cayenne pepper to taste. 5 About 5 minutes before serving chop the Cilantro and Avocado (I do this in the shell since it is easier to manage and get good clean small cubes). Add them to the mixture. Squeeze the remaining lime over everything and give it a final toss. 6 Add to your serving bowl and garnish with extra Cilantro. Dust Chips with Cayenne and pile around serving bowl. 7 Have people dip the chips in it.

About


This is based on a number of different versions of ceviche I have eaten from different areas of mexico as well as California and Hawaii. The sweet fruit matches well with the heat and the citrus. It is absolutely necessary that you get fresh sashimi grade seafood and juicy fruit. The fruit will continue to season the dish as people eat it.   Serving suggestion: Serve as a 'salsa' with blue corn chips dusted with cayenne pepper. Also can be served on top of fresh fried corn tortillas as a tostada.  Depending on what you can get many different types of fleshy fruits can be used papayas and tangerines can be good additions, I get whatever looks really good at our local farmer's market. Also depending on where you are, you want to get the best fish that has a little texture to it, Swordfish, Seabass and even Salmon can be good as well.