Florence Fabricant recently reported in the NYT that papayas from Belize were available at Fairway and perfect for ceviche. I thought this might be a good time to try the Good Eats island ceviche with pickled onions recipe, perfect for marking the start of summer.
The seafood (a combination of rock shrimp, bay scallops, and tilapia filets from Wild Edibles) is slowly cooking in a lime juice bath in the fridge. Here are the ingredients for the B team.
Now I'm just being ridiculous with the macro function of the camera. Mmm, capers.
Jalepenos and serrano chiles.
Onions. Lots of tear-inducing onions.
Plum tomatoes, seeded and diced.
The B team, mostly assembled assembled. It is missing the papaya chunks and seafood, for which I waited until right before serving. I didn't have any Mexican hot sauce, so I used Tabasco instead. The pickled onions do a great job of balancing the heat in this dish and really expand the flavors. Also missing from this picture is the accompanying mojito. You'll have to come over for that.
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