Ceviche is one of the easiest cook-free dishes of all time, and when there is a heat wave, no one wants to be standing over a hot stove. It makes a terrific and light main course, and it can also be used as a filling for tacos: simply spoon it into warm tortillas and garnish with avocado slices. For an elevated presentation, serve this ceviche in champagne coups as an appetizer, or as an amuse-bouche on tasting spoons.
This Central and South American dish is so popular in the warmer months that I featured three ceviche recipes in Hamptons Entertaining: Angel’s Ceviche, made with snapper, a lovely Sea Bream Ceviche with Anise, and the quintessential Hampton’s ceviche—Bay Scallop Ceviche.
When Christine and Paula, the creative team behind Maui Luxe Picnics shared this recipe, I knew it would become a favorite—a dish I can enjoy in Palm Beach and the Hamptons. Seafood “cooked” in a citrus marinade calls for the freshest fish available. Like Hawaii, the geography of Palm Beach and the Hamptons offers an abundance of local, fresh, eco-friendly catches.
Classic ceviche, marinating raw seafood in citrus juice, will not completely kill lingering bacteria; so if you feel skittish about the preparation, you can quickly poach the shrimp before marinating it in the lime juice.
Chef Nicot uses just a few simple, fresh ingredients for this refreshing dish. Much like his Saffron Risotto, this recipe is no fuss and offers endless opportunity to make it your own.
I added a touch of brightness with lemon zest, a sun-ripened, garden-fresh tomato, and served it over homemade tortilla chips. Nicot garnished his dish with thin slices of fennel and watermelon radish, while I opted for avocado slices.
Yield: Serves 2
