Name: Tropical Ceviche
Ingredients: 3/4 lb Snapper; * see note; 1 lb Scallops; quartered; 1 sm Red Onion; halved, thinly slice; 1/4 c Cilantro; coarsely chopped; 2 c Mango; diced; 1 1/2 c Fresh Pineapple; diced; 1 c Lime Juice; freshly squeezed; 1 tb Lime Zest; grated; 1 c Rice Vinegar; 1/4 c Sugar; 1 1/2 ts Red Pepper Flakes; to taste; 1 1/2 ts Salt; 2 ts Coriander Seed; crushed

If God, by virtue of His essential being, must be jealous for His uniqueness and His supremacy above all, then those who know Him and want to please Him should be just as jealous for Him. If we are serious about our relationship with Him, we shall exalt Him above everyone and everything else in our lives; we shall be absolutely dedicated to living for His honor; we shall be zealously committed to doing His will. The primary goal of our lives will be to show the world that our God is the one true and living God – that He alone makes life meaningful and worthwhile.

Richard Strauss

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Fish/seafoo, Salad, Low-cal, Low-cholest, Low-fat	20	servings

INGREDIENTS

3/4	lb	Snapper; * see note
1	lb	Scallops; quartered
1	sm	Red Onion; halved, thinly slice
1/4	c	Cilantro; coarsely chopped
2	c	Mango; diced
1 1/2	c	Fresh Pineapple; diced
1	c	Lime Juice; freshly squeezed
1	tb	Lime Zest; grated
1	c	Rice Vinegar
1/4	c	Sugar
1 1/2	ts	Red Pepper Flakes; to taste
1 1/2	ts	Salt
2	ts	Coriander Seed; crushed

INSTRUCTIONS

MARINADE
* Alternatives: Halibut or flounder.
Combine the marinade ingredients in a large glass or stainless steel mixing
bowl. Whisk together and set aside. Rinse the fish and scallops in cold
water and pat dry with paper towels. Add the scallops to the marinade and
refrigerate. Dice the fish into 1/2" pieces and add to the marinade with
the onions. Gently stir, cover and refrigerate at least 4 hours before
serving. Stir occasionally to ensure that the marinade penetrates the
seafood evenly. The ceviche may be prepared to this point up to 2 days in
advance. About 30 minutes before serving, stir in the cilantro and fruits
and return the dish to the refrigerator until ready to serve. Serve in
small chilled bowls or plates or, for a more festive look, shot glasses or
cocktail tumblers.
Note: The cit|&bsol;/| | |arjorie
>From the heart of the Ozark Mountains, in Diamond City, ARkansas USArus
juice in ceviche recipes "cook" the fish with acid rather than heat. The
texture of the fish changes, and it turns from translucent to opaque,
although the fish remains essentially raw. It is important to select
quality fish that has been well handled to ensure safety.
Per serving: Calories 124; fat 1.0 g; cholesterol 14 mg; carbohydrate 23 g;
fiber 2 g; protein 8.1 g; sodium 210 mg; potassium 358 mg.
Recipe by: Simply Seafood magazine, Vol. 4 No. 4     Fall 1994
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98,
converted by MM_Buster v2.0l.

A Message from our Provider:

“God Answers Knee Mail”