serves 10-12

What’s green and gold and spotted blue?  No, this is not a riddle!  If you are an offshore fisherman, the answer is on the tip of your tongue.  Dorado, Mahi Mahi or as us old timers call it the “Dolphin.”  This flashy acrobat is a coveted catch for many offshore anglers.  It is coveted for its aerial antics, speedy runs and great beauty at boat side.  After the dolphin has been caught and placed on ice to chill, its vibrant colors quickly fade.  The dolphin, however, as a culinary treat, continues to shine!  The next time you experience a hot dolphin bite, bring a few home and prepare them Texas Gourmet style!

MAHI MAHI, SHRIMP and Scallop CEVICHE

Almost every Pacific and Gulf coast state has its own version of this raw fish cocktail which naturally cooks itself in limejuice.  I learned this recipe from an old native of Acapulco while dining beachside listening to the waves roll in.  This recipe combines elements from this Acapulco style version while adding a touch of Texas flair.

2 lbs                 Mahi Mahi filets (you may substitute redfish or another firm flesh fish)
½ lb                 bay scallops
1 lb                  shrimp- 21-25 count, peeled but raw
2 cups              lime juice- fresh squeezed
4 T                   extra virgin olive oil
2 cloves            garlic peeled and minced
6                      roma tomatoes, cored and diced
1 cup                purple onion chopped
½ cup               fresh cilantro rinsed well and chopped
3 T                   serrano peppers, seeded, and chopped
2                      avocadoes-ripe, peeled and diced
2/3 cup             green olives with pimentos sliced thin
1/3 cup             capers
1 T                   oregano-dried
1-cup               tomato sauce
1 tsp                 black pepper-fresh cracked
1 tsp                 white pepper
2 tsp                  Texas Gourmet’s Sidewinder Searing Spice  

 

Place the fish, scallops, and shrimp in a large glass bowl, and cover with lime juice reserving 1/3 cup for later use.  Cover with plastic wrap and place in the refrigerator and allow marinating for 8-10 hours or overnight. Take the plastic off once while marinating and stir the seafood to allow the lime juice to get to every piece, then recover for the remainder of the time.  I like the fish to be firm and opaque, marinating it over night will achieve this purpose.

After marinating, pour seafood into a colander and rinse under cold water briefly discarding the used limejuice.  Meanwhile, rinse the glass bowl then add the reserved 1/3-cup lime juice and tomato sauce.  Add onion, cilantro, chopped Serrano peppers, olives, capers, oregano, olive oil, minced garlic, chopped tomatoes, white and black pepper and Sidewinder Searing Spice.  Stir gently to combine. Add seafood to the tomato mixture.  Salt to taste.  Chill for 2 hours.

Before serving, garnish with diced avocadoes and cilantro.  Serve with lime wedges, saltine crackers or tortilla chips.  ENJOY!

Muy sabroso!

Bon appetit,

Bryan F. Slaven
The Texas Gourmet