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Seafood Ceviche

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By Geraldine Duncann

Posted July 23rd, 2007

This article is reprinted with permission from Retro Fiesta: A Gringo's Guide To Mexican Party Planning, by Geraldine Duncann, (2005, Collectors Press)

Retro Fiesta: A Gringo's Guide To Mexican Party Planning

Servings:	12
Author Notes:	If you've ever wanted to throw a great Mexican style party, but didn't know how, help is here. With this book as your guide, you'll be sure to throw one Fabulous Fiesta, even if you live in NEW YORK CITY! Of course, there are lots of easy to make, party friendly recipes, but this book is much more than recipes. It's a comprehensive party planning guide that covers all aspects of the celebration from food and drink to decorations, to party planning and make ahead tips, and Mexican party customs. You'll even learn how to make your own piñatas. All this invaluable information is presented in Collector's press trademark entertaining style, complete with full color vintage graphics.
Ingredients:	1 pound firm flesh white fish fillets 1/2 pound small raw shrimp 1/2 pound small scallops 1 sweet purple onion, sliced into thin rings 2 green onions, including green parts, chopped 1 large ripe tomato, diced 1 Anaheim or poblano chile, roasted 1 jalapeño chile, seeded and sliced into very thin rings 1/4 cup chopped cilantro 3 tablespoons olive oil 1 tablespoon sugar juice of 4 to 6 limes salt and black pepper to taste crisp lettuce avocado slices for garnish tomato slices for garnish
Instructions:	Makes About 6 Cups Cut fish into bite-size chunks. Peel shrimp. Cut scallops in half. Put seafood into a colander and rinse well under cold running water. Pat dry and put into a large bowl. Add remaining ingredients and stir gently. Refrigerate at least 3 to 4 hours before serving. Pile onto bed of lettuce and garnish with avocado and tomato slices.