Mediterranean ceviche

Time 40 minutes
Yields Serves 4 to 6
Mediterranean ceviche
(Los Angeles Times)

Char the bell pepper and jalapeno pepper on a grill or stovetop burner, then place in a paper bag. When cool, peel, seed and dice, and set aside. Saute the onion 3 to 4 minutes in 2 teaspoons of the olive oil. Cool.


Drop the rock shrimp into boiling water and cook for 2 minutes, then remove and plunge the shrimp into an ice bath. Drain and pat dry.


Cut the albacore into pieces about the same size as the shrimp.


Place the shrimp and tuna in a bowl. Add the reserved chopped bell pepper, jalapeno, sauteed onion, lime and orange juices, diced tomatoes, Tabasco, green onions, ginger, lime zest, honey, salt and pepper. Gently stir to combine. Cover and refrigerate 1 to 2 hours before serving.


To serve, garnish with basil and drizzle with the remaining 1 teaspoon olive oil. Serve with toasted pita triangles.

From chef Thomas Deville at Minibar.

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