This Cool Ceviche Salad Is Hot For Dog Days Of Summer

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NEW YORK, N.Y. – Simplicity of cooking is key during these hot, often humid days, and if at all possible, it’s best to steer clear of the oven! For some, salad makes a fine meal, while others think it’s not enough. So how do you successfully navigate this predicament?

Bulking up a “skinny salad” with pasta or other style of grain, legumes, nuts and cheese, will help to make it a complete meal, partnered with summer’s bounty of fresh produce. Incorporating shellfish, cooked in a citrus marinade to make “ceviche,” adds zesty flavor and satisfying meaty texture.

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Here’s an easy southwest style shrimp and scallop ceviche salad. You can also cook calamari in this way, even salmon, tuna, swordfish, tilapia or other firm white-flesh fish, cut into bite-size pieces. Some suggestions when preparing ceviche: use the freshest citrus (lime, lemon, orange or a combination) and fish. It’s also best to marinate fish for several hours, until opaque. If you’re a bit squeamish about this process, we’d suggest poaching the fish and shellfish first, for a few minutes. And always use porcelain to marinate.

Southwest Seafood Ceviche Salad

1/2 cup combination of fresh lime and lemon juice with, if you’d like, pinch of sweet chili sauce (or without the sweet, Tabasco pepper sauce)
2 teaspoons each coarse ground sea salt and black pepper
1 medium onion, minced
1/2 pound sea scallops
1/2 pound medium shrimp, peeled and deveined

Combine all ingredients in porcelain dish, making sure shellfish is completely immersed in juice. Cover the dish and refrigerate 4 hours until shellfish is opaque (if fish and shellfish are poached, 2 hours). Drain and combine with the following:

1 tablespoon olive oil
1 tablespoon minced cilantro
¼ pound (1 cup) Jarlsberg cheese, cubed
½ cup chopped jicama or yellow pepper
1 15-ounce can black beans, thoroughly rinsed, drained and dried
2 cups chopped Romaine lettuce

Top with fried tortilla strips (or have tortilla chips alongside) and serve with guacamole and salsa. Note: for this dish, you can also use ¼ pound each scallops and shrimp with ½ pound tuna or swordfish, cut into bite-size pieces.


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