Ryan and I were in charge of a couple apps, and decided to try a home made ceviche in Tostitos Scoops! I was nervous about the Scoops getting soggy, but they didn't! It turned out to be a perfect bite of fish in a crunchy and salty cup! We will definitely do it again.
I didn't follow any real recipe, so these quantities are guesstimated.
Simple Ceviche1/2 lb. Halibut
1/2 lb. Tilapia
1 lb. Bay Scallops
1 lb. medium tail-off Shrimp
4 large heirloom tomatoes
1 large red onion
1 large bunch cilantro
2 jalapeno peppers
Salt, pepper, cumin and tobasco to taste
Avocado for garnish
I used a combo of halibut and tilapia for my white fish because the halibut was expensive and the tilapia was not as well as bay scallops and shrimp, but you could really put any combination of white fish or shellfish in the ceviche. I chopped the fish into small pieces and fully covered it with a combination of lemon and lime juice, as well as the zest of 1 lemon and lime each, and put it in the refrigerator. While the acid from the juice was cooking the fish I diced the tomatoes (the smaller the better) and thinly sliced and chopped the red onion, the jalapeno and cilantro. I combined the "salsa"ingredients, seasoned them and added them to the fish to sit overnight. It's important to let the ceviche marinate in the fridge overnight in order to make sure the fish is completely cooked as well as to get the flavors to blend. This recipe was simple, but fresh and delicious!
We served the ceviche in scooops as an appetizer, but you could serve it as an entree in a martini glass or fimly style in a crystal bowl.
*Sorry we didn't get any finished pictures... but it was definitely a beautiful app.