Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture. Combined with bright aromatics, these dishes are cool, light, and simple to make. Fresh fish is key to ceviche; ask for the best at your fish market.
Harvested by hand, pearly sea scallops showcase their natural sweetness and silken texture in this simple chilled appetizer. Juicy grapefruit and aromatic mint heighten the refreshing tang of the citrus marinade, while slivers of onion and chile impart a subtle heat.
A classic Latin American appetizer, seviche consists of fish marinated in fresh citrus juice; the ascorbic acid in the juice "cooks" the fish. Jalapeno peppers, gingers, and lime enliven this sea-bass version; cool mint, cilantro, cucumber, and avocado round it out.
A chilled ceviche of bay scallops, lime, avocado, cilantro, and hearts of palm is served in scallop shells atop a bed of rock salt. If the scallops are too large they may be cut in half before marinating. Similarly, if you need to substitute sea scallops you may cut them into 1/2-inch pieces.