Chef Kelly's Tropical Beach Ceviche

Fresh, flavorful ceviche tends to conjure the Caribbean and other sun-drenched tropical climates – rightly so, because the seafood is actually “cooked” in the acid of citrus fruit. Ceviche is often the perfect balance of hot and sweet, and this is a ceviche I created when sailing in the British Virgin Islands many years ago. Be sure that your seafood is very fresh, and always assemble this dish just before serving. You can find citrus-infused salts in most gourmet cooking shops and online.

Ceviche Ingredients

8 ounces sea scallops, thinly sliced

8 ounces fresh shrimp, shelled, deveined and halved lengthwise

8 ounces sushi grade halibut or similar white fish

1 cup freshly squeezed grapefruit juice

1 cup freshly squeezed lime juice

1 fresh serrano chili, stemmed, seeded and finely sliced into thin rings

1 cup English cucumber, seeded and cut into 2-inch-long matchsticks

1 cup jicama, peeled and cut into 2-inch-long matchsticks

¼ cup finely diced red onion

1 mango, peeled and brunoise (¼-inch diced)

1 to 2 tablespoons fresh pomegranate seeds

18 cilantro leaves

Lime wedges, for garnish

Citrus-infused salt, for garnish

Serves 6

Directions

Place the scallops, shrimp and halibut in a 13-by-9-inch ceramic or glass baking dish. Pour the grapefruit and lime juice over the seafood. Cover and refrigerate for 30 to 45 minutes until “cooked.” The seafood will change from translucent to opaque.

Transfer the seafood and juice to a medium bowl. Add the chili, cucumber, jicama, onion, mango, pomegranate seeds and cilantro. Stir to combine. Serve in a raised glass, such as a martini glass, garnished with lime wedges and a sprinkle of citrus-infused salt.

Enjoy a taste of the Caribbean until you travel there again!