This week’s French Fridays with Dorie challenge is for Winter Ceviche which Dorie credits to Paris Blogger, Meg Zimbeck. In Southern California, we enjoy Ceviche quite often. It’s typically made with fresh fish, lime juice, green onions, tomatoes, and avocado and served with tortilla chips, or on tostadas. So, you can imagine how really different this recipe is from what we’re used to. On Sunday morning, I bought beautiful Sea Scallops from Fresh Fish Fanatics at the Farmers’ Market. We sliced them into quarters and marinated them in this wonderful sauce of mango and citrus juices.
We did California-nize our Ceviche by nestling it in shredded cabbage on tostadas. Because we served it this way, we added the snipped tarragon to the sauce. OMG! This dish is just amazing! All of the flavors play so nicely with each other. This is seriously in our Top 10 of all the recipes in Around my French Table! We think this sauce would work equally well with shrimp.
Bon Appetit!
Liz says
Love your presentation, Susan! I swooned over this ceviche, too 🙂
Rose says
I agree that the sauce was seriously delicious and I would not hesitate to add mango juice to the marinade should I make ceviche again. But I’d probably also add a sliced chili:-)
EmilyC says
Love your presentation and serving option! Hope to get around to this soon!
Alice says
Looks great Susan! I never would have thought to put ceviche on a tostada!
Diane Balch says
I love what you did with this recipe to me your additions would make this more flavorful. I didn’t get that the sauce was that great…maybe I’m just not that big of a tarragon fan? I’m in the minority again.
mary h hirsch says
What a lovely way to serve this Winter Ceviche, Susan. You and John are the Masters. Both your photos are magazine worthy, that’s for sure. Your additional touches certainly must have added to the flavoring. Hopefully this wonderful outcome made up for the disappointment of the LA experience. I am looking forward to seeing you both next week and sharing more adventures. The photo which included the glass of Peachy Canyon Rose served to remind me once more what a good time we had last year at the Zin Fest.
Katie says
Looks beautiful and love your additions, Susan! I’m looking forward to seeing you in a week’s time!
Tricia S. says
Love that you two loved it – and no wonder with that presentation. The textures added with the cabbage and tortilla look amazing. I really like the pop of red in your rendition and with the wine pairing. Lovely.
Nana says
As I have said before, your presentation is always so beautiful. Your photos are gorgeous.
This was pretty good, even if it was tossed in the fry pan later. Whatever works is good for me.
I just can’t eat raw seafood, must be an East Coast thing, you think….?
David says
Looks just perfect, Susan! Mark and I both love ceviche and are just a wee bit jealous of all the fresh seafood you can get there! 🙂
Kathy says
I did a make up because I just couldn’t bring myself to eat raw fish! After reading many reviews, I think I’ll make a cooked version! Everyone seems to love the sauce! Enjoy the rest of your weekend, Susan!
Betsy says
Nice presentation on the tostada. And your ultrafresh scallops sound fabulous. I really enjoyed this one too.
Cher says
Oh, you Southern Californians with your warm weather and endless supplies of citrus and fresh fish… “:-)
We really enjoyed this too – I am going to have to give it a try with the tarragon.
P.S. If you want to send some of that warm California weather East, we won’t complain…