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Fish (or Scallop) Ceviche with Confetti Peppers, Red Onion, and Cilantro

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Fish (or Scallop) Ceviche with Confetti Peppers, Red Onion, and Cilantro
 
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Serves: 6 as an appetizer
Ingredients
  • ½ cup fresh-squeezed orange juice
  • ¼ cup each: fresh-squeezed lime and lemon juice
  • 1 pound fish fillets or sea scallops, sliced thin
  • ¼ each: red, yellow, and green pepper, finely diced
  • 1 small jalapeno, finely diced
  • 2 tablespoons finely diced red onion
  • 1 tablespoon chopped fresh cilantro
  • Salt and ground black pepper
Instructions
  1. Mix orange, lime and lemon juice and pour over fish or scallops in a glass bowl; Add peppers, jalapeno, onion, and cilantro; toss to coat. Season generously with salt and pepper; let stand until opaque, about 30 minutes. Taste, adjust seasonings, including additional salt, if necessary. Serve.

 

 

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

3 Comments

  3. Marillyn D says

    We made this on Friday…so good with scallops from Fish Guys at the North Market in Columbus! Thank you for such a refreshing suggestion.

    Reply

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