Texas Home Cooking by Cheryl Jamison

Author:Cheryl Jamison [Jamison, Cheryl Alters]
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 0101-01-01T00:00:00+00:00

In a nonreactive bowl, marinate the fish and scallops in the lime and orange juices for 30 to 45 minutes. Drain the liquid from the bowl, and gently mix in all the remaining ingredients except the lime wedges. Refrigerate the ceviche 30 to 45 minutes.

Spoon the ceviche into parfait glasses, margarita glasses, or glass bowls to show off its colors. Garnish with the lime wedges, and serve.

* * *

"I discovered ceviche one blistering hot day while drinking beer under a palapa near Zihuatanejo's grubby downtown beach. After every fourth or fifth Carta Blanca I drank, the old lady who ran the place served a bowl of chopped fish, onions, and peppers. I'm not wild about fish, but this didn't taste fishy. It tasted refreshing and made me believe I was on the road to long life and prosperity. I'd eaten several bowls before I realized the fish was raw."—Gary Cartwright, "I Am the Greatest Cook in the World," Texas Monthly, February 1983

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