Ceviche, Seviche

Clean scallops and put in a colander. Pour boiling water over them and let drain. Mix the onion and hot pepper (chopped very fine), garlic, mustard pickle, oregano, and vinegar. Put scallops into this mixture and let marinate for 30 minutes. Then add salt, pepper, olive oil, catsup, and lime juice. The lime juice should cover the mixture. Place in a glass container, cover and let stand in refrigerator 24 hours before eating. (Stir with a wooden spoon from time-to-time. Some metal spoons will tarnish from the acids.)



1 1/2 pounds scallops (Bay scallops preferred)
1 hot pepper
1 tablespoon vinegar
1/4 teaspoon oregano
1/2 cup lime juice (or more if needed)
1 medium onion, chopped
1 clove garlic, mashed
2 teaspoons mustard pickle
3 tablespoons olive oil
2 tablespoons catsup
salt and pepper to taste

Cut the shrimp, crab, and fish in small pieces, bit size.Chop the onion, tomatoes, cilantro, avocadoes, celery, mint and peppers. Mix all together, add lemon - lime juice, Worcestershire sauce, marinate for at least 3 hours, if not cooking the seafood should marinate overnight, so the lime juice can cook the seafood.



1 pound shrimp, the bigger the better, and the amount depends on the amount of shrimp that you want on a bite, and it can be either cooked or not, if not cooked the lime juice will cook it, but it has to marinate longer, if cooked do not cook for more than 5 minutes, or it will get rubbery.
1 pack imitation crab meat, or the meat of one crab.
2 filets of white fish, orange roughy works fine, cut in little squares
5 hard tomatoes, not mushy, chopped
1 medium onion, chopped.
1 small red onion, chopped.
2 ripe hard, avocadoes
10 limes or 5 lemons, the juice will be needed.
1 bunch of cilantro
4 stacks of celery
2 ounces Worcestershire sauce or to taste.
10 mint leaves.
1 tbsp Garlic powder
Salt and pepper to taste
3 Serrano fresh peppers, devined( no seeds) finely chopped.
12 oz. Ketchup (or if in a low carb diet Use tomatoe paste and add Splenda to sweeten it)
1 packet of tostadas or Saltine crackers, or chips will work.(if on a low carb diet make your own chips with low carb flour tortillas)

CLEAR CHILI SAUCE:

INGREDIENTS:

Serrano peppers, make sure you get red and green ones, for colorfulness.
½ medium onion chopped,
Lime juice, to taste.
Water
Salt and pepper to taste.

Serve in small bowls, with the tostadas or crackers, for a better bite, add Clear hot sauce.

Ingredients
12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
3 tablespoons pineapple juice
1 1/2 tablespoons finely diced serrano pepper
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro leaves
1 tablespoon good quality extra-virgin olive oil
1/2 teaspoon kosher salt
8 (3-inch) plantain chips
Lime wedges, for serving

Directions
Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally. .



Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges

Ingredients
1 pound yellowtail snapper or sea bass fillets, cut into 1/2-inch pieces
1/2 medium red onion, very thinly sliced
3 limes, juiced
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, coarsely chopped, for garnish
Canchita, recipe follows
Directions
In a large mixing bowl, combine the fish with the onion, lime juice, and chile; season with salt and pepper. Toss gently to combine, being sure to coat the fish with the lime juice. Cover and refrigerate for 30 to 45 minutes, do not marinate longer or the acids from the lime will make the fish mushy. Serve cold with cilantro and canchita on top. .

*Note: The aji amarillo is traditional chile in Peru and available at any Latin grocery but not in many mainstream supermarkets. In substitute you can use a habanero or any other hot chile.



Canchita, the Un-popped Popcorn of Peru:
Vegetable oil, for frying (about 2 cups)
1 to 2 cups canchita corn (also known as chulpe)
Salt
Heat the oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 6 to 8 minutes, drain the canchita on a platter lined with paper towels to remove excess oil. Season with salt while the corn is still warm and serve with ceviche.