Serious Eats: Recipes
Cook the Book: Mock Ceviche
"There are a couple of reasons to cook 'ceviche'," Mark Bittman explains in How to Cook Everything. First, it makes the fish more tender. Second, and perhaps more important, it's a good form of reassurance to those who worry about eating raw fish. (The larger the party and the longer the dish has to sit out, the greater the worry.)
In typical Bittman style, this recipe for mock ceviche of shrimp, scallops, and squid contains one optional instruction and four optional ingredients. Whether or not you include them, the result is still vibrantly flavored and perfect for a party. If you're feeling fancy, portion individual servings into lettuce cups, martini glasses, or ceramic Asian spoons.
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