Here is another delicious recipe from Chef Bob Dillon from the Sail Loft restaurant in Padanaram.  The chef thought it was time to put some of our great local seafood to work and share this easy to follow recipe for ceviche.

Ceviche

8oz fresh local scallops

4oz fresh local codfish

4oz small shrimp

1 avocado

1 red bell pepper

1 jalepeno pepper

3 scallions

1 bunch fresh cilantro

4 cloves fresh garlic

4 limes

1 red onion

Pinch of sea salt

Pinch of cayenne pepper

1 pkg small flour tortillas

 

Method

 

In one small mixing bowl add:

Very finely diced. The red pepper, jalepeno pepper red onion, and the scallions. Finely chop the cilantro and add it to the bowl.

Now dice the avocado into another bowl and squeeze the juice of 1 of the limes over it and toss gently. In a third bowl slice the scallops into 1/4 inch slices like quarters. Dice the codfish into 1/2 inch cubes. Add the small shrimp. Now squeeze the remaining 3 limes over the seafood add a pinch of sea salt and a pinch of cayenne pepper stir and refrigerate for two hours. Now toss the avocados, the vegetables and the seafood together gently and set back in the refrigerator. Grill on 1 side the flour tortillas just to mark them and bring a little texture to them. To serve the  ceviche place on a bed of Romaine lettuce and serve the tortillas on the side with fresh lime wedges. Use the tortillas like tacos its a great way to eat the ceviche.