Mexican ceviche versus Peruvian ceviche, this recipe from Mexican Flavors, Contemporary Recipes from Camp San Miguel (Andrews McMeel, August 2014) by Hugh Carpenter, Teri Sandison, might help you decide.
Salmon and Scallop Ceviche
Serves 6 to 10
It’s important to use flawlessly fresh fish here. The fish is “cooked” by soaking in a lime juice bath for 3 hours. It is then tossed with extra-virgin olive oil, serrano chiles, and other seasonings. Placed on a little guacamole at the fat end of endive leaves, this recipe is a colorful, flavorful, textural marvel. You can substitute other fish, such as tuna, swordfish, and sea bass. For presentation variations, serve the ceviche on rice crackers, tortilla chips, or thinly sliced hothouse cucumber.
¼ cup extra-virgin olive oil
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 serrano chile, minced, including the seeds
3 to 4 tablespoons chopped fresh cilantro, leaves and tender stems
1 small whole green onion, minced
¼ cup chopped red bell pepper
1 teaspoon freshly grated nutmeg
½ teaspoon salt
¼ pound fresh salmon fillet, skinned and pinbones removed
¼ pound fresh bay scallops or fresh sea scallops, thinly sliced
½ cup freshly squeezed lime juice
½ cup Guacamole
16 endive leaves
Combine the olive oil, ginger, garlic, chile, cilantro, green onion, red bell pepper, nutmeg, and salt in a covered airtight bowl and refrigerate. This can be completed 8 hours before serving and kept refrigerated.
Cut the salmon crosswise into ¼-inch slices; then cut across the slices to make ¼-inch pieces.
Mound the scallops together and cut into thin slices—these do not have to be all the same size. Place the salmon and scallops in a medium bowl. Cover with the lime juice and refrigerate for 3 hours. To serve, drain the salmon and scallops. Stir the seafood into the ginger-cilantro mixture until evenly combined. Place about 1 teaspoon of the guacamole at the fat end of each endive leaf. Add a spoonful of the ceviche. Arrange on a serving platter and refrigerate. This can be done 2 hours before serving.
(* Recipe reproduced with permission from Mexican Flavors, Contemporary Recipes from Camp San Miguel -Andrews McMeel, August 2014- by Hugh Carpenter, Photographs by Teri Sandison)