Spicy Southwestern Ceviche
-1 lb. raw fish or seafood (red snapper, flounder, tilapia, shrimp, scallops, calamari, etc.)
-1 large cucumber, seeds removed
-1 Poblano (or other variety) pepper, seeds removed
-4 or 5 green onions (scallions)
-1 teaspoon minced garlic
-1 teaspoon cumin
-1 teaspoon chili pepper
-2 teaspoons salt
-2 teaspoons Tobasco or other hot sauce
-4 limes, juiced
-3 lemons, juiced
-1 15-oz can diced tomatoes, drained
-1 small can pinto or black beans, drained and rinsed (optional)
Chef’s Note: Because you’re using time+acid to “cook” your seafood (rather than heat), you’ll want to be sure to use nonreactive dishware and utensils during the marinating process.
Cut the filets into small (3/4″) chunks and place in the bottom of a large glass or ceramic bowl. Chop cucumber, pepper and onions into small tidbits and add to the fish. Sprinkle mixture with garlic, cumin, chili powder and salt. Splash mixture with about 2 teaspoons of your favorite hot sauce and add the diced tomatoes and rinsed beans (if desired).
Squeeze the juice of 4 limes and 3 lemons over the raw fish mixture. Stir with a wooden spoon until evenly coated. Cover mixture with plastic wrap or lid and refrigerate overnight, stirring at least once sometime after the first hour has passed.
Serve in a large dip bowl with vegetables or chips for dipping. Garnish with chopped flat parsley if desired.