The Cookbook

Ceviche

Recipe courtesy Emeril Lagasse, 2001 Show: Emeril Live Episode: A Taste of Mexico

1 pound fresh conch or scallops, or combination
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice. Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.

Flash McCord