/ck/ - Food & Cooking

1 lb of tilapia fillets, cubed
1/2 lb of bay scallops (the really small ones)
1/2 lb of popcorn shrimp (or any shrimp chopped to popcorn size)
1/2 lb of calamari rings and tentacles, cut into bite-size pieces
1 medium red onion, chopped small
1 medium green or red bell pepper, chopped small
2 medium jalapenos, chopped small and divided into two portions
1 cup of chopped cilantro
Juice of two limes, but have some more on hand
Three tablespoons of rice, red wine or apple cider vinegar (Choose the one that tastes milder for you; vinegar is a very personal choice in my opinion)
Salt and ground black pepper to taste
Boil about 4 cups of water.
Place in a large bowl: calamari, shrimp (if raw), and bay scallops.
Pour the boiling water over the calamari, shrimp and scallops and let it stand for no more than 2 minutes. Drain the seafood and rinse with cold water to stop the cooking process. Place the seafood back in the bowl with the chopped raw tilapia, red onion and bell pepper.
Add about a teaspoon of salt, 1/2 a teaspoon of ground black pepper, the juice of two limes and the vinegar. Mix well, cover, and refrigerate for at least 1 hour (I like to leave it for about 2 hours, but don’t leave more than that or it can become a little bitter).
After an hour or so, take the bowl out of the refrigerator, add one jalapeno, finely chopped, no seeds or ribs, unless you like really spicy ceviche. Leave another chopped jalapeno in an small bowl so you can add heat to your personal taste.
Add the cilantro, mix well. Taste to adjust salt, pepper and acidity. I like my ceviche a little on the sour side, so I always add a little more lime to my personal portion.
You can eat it on its own for a very healthy, low carb and gluten-free meal, or you can eat it with toasted bread to soak up the juices that stay on the bottom of your plate (or glass).