Island Ceviche Salad with Pink Pickled Onions
Overview:
Embrace the flavors of the tropics with this delightful Island Ceviche Salad featuring zesty pink pickled onions. 🏝️ Bursting with freshness, this South American-inspired dish is a harmonious blend of vibrant colors and bold flavors, perfect for any occasion. 🍽️ With a prep time of just 24 hours and a cook time of 10 minutes, you’ll have plenty of time to let the flavors mingle and develop into a culinary masterpiece.
Nutritional Information:
- Calories: 240.6
- Fat Content: 0.8g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 18.7mg
- Sodium Content: 233mg
- Carbohydrate Content: 50.1g
- Fiber Content: 3.8g
- Sugar Content: 36.2g
- Protein Content: 11.7g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Champagne vinegar | 8 tbsp |
| Sugar | 1/2 cup |
| Serrano chilies | 2 |
| Red onions | 2 |
| Fresh lime juice | 6 tbsp |
| Papaya | 1/2 |
| Plum tomatoes | 1/2 cup |
| Cilantro | 1 bunch |
| Jalapeno chile | 2 |
| White wine Worcestershire sauce | 4 tbsp |
| Tomato juice | 1 cup |
| Scallops | 8 |
| White fish | 2 fillets |
| Hot sauce | To taste |
| Ice (for ice bath) | As needed |
Instructions:
Pink Pickled Onions:
- In a small saucepan, combine champagne vinegar, sugar, and finely sliced serrano chilies. 🌶️
- Bring the mixture to a gentle boil, stirring until the sugar completely dissolves.
- Place thinly sliced red onions in a plastic container.
- Pour the hot liquid over the onions, ensuring they are completely submerged.
- Prepare an ice bath and transfer the container to it, allowing the onions to cool rapidly.
- Once chilled, your vibrant pink pickled onions are ready to elevate your ceviche salad. ❄️
Ceviche:
- Begin by combining fresh lime juice with scallops and cubed white fish in a large mixing bowl.
- Toss the seafood gently to ensure it’s evenly coated with lime juice.
- Cover the bowl and refrigerate overnight to allow the seafood to marinate and “cook” in the acidic lime juice. ⏰
- The following day, drain off the excess lime juice from the marinated seafood.
- In a separate mixing bowl, combine diced papaya, chopped plum tomatoes, sliced peppers, and freshly chopped cilantro.
- Add finely diced jalapeno chiles for an extra kick of heat. 🌶️
- Incorporate white wine Worcestershire sauce, a dash of hot sauce, and tangy tomato juice into the mixture, tossing gently to combine.
- Carefully fill halved papaya skins with the flavorful ceviche mixture, ensuring they are generously packed.
- Finally, top each serving with a generous portion of your vibrant pink pickled onions for a pop of color and tangy sweetness.
- Serve chilled and enjoy the refreshing taste of the tropics with every bite! 🍹🥗
Tips:
- For a milder flavor, deseed the serrano chilies before adding them to the pickling liquid.
- Ensure the seafood is as fresh as possible for the best taste and texture in your ceviche.
- Adjust the amount of hot sauce according to your personal preference for spice.
- Garnish with additional cilantro leaves and lime wedges for a fresh finishing touch.
- Store any leftover pickled onions in an airtight container in the refrigerator for up to two weeks. They make a delightful addition to sandwiches, tacos, and salads.
Indulge in the exotic flavors of this Island Ceviche Salad with Pink Pickled Onions and transport your taste buds to paradise! 🌴✨
