Ceviche is a seafood dish that originated on the Mexican coast. The seafood is marinated in citrus juices which pickle the meat and effectively cooks it without heat. The flavors are sweet and spicy with a hint of sour from the lime.

Frida Kahlo, Still Life: Viva la vida y el Dr. Juan Farill
Frida Kahlo, Still Life: Viva la vida y el Dr. Juan Farill (1953-54)
Oil on masonite, 39 x 64.7 cm, Private Collection

Frida Kahlo completed Still Life: Viva la vida y el Dr. Juan Farill (1953-54) at the very end of her life as a gift to her doctor. Due to the very heavy handed brushstrokes and clumsy handling of the paint many believe she completed the painting while under the influence of painkillers. The sky is split, light and dark with the tips of a bunch of bananas looking like a mountain landscape. In art the white dove traditionally represents peace and gentle affection as well as the soul as it departs the body in death. Although the theme of death runs throughout Kahlo’s body of work, this particular reference is especially poignant given the painting was one of the last she completed.

Shellfish Ceviche

This recipe does not follow the traditional techniques for making ceviche because the shellfish are slightly poached before they are pickled by the citrus fruits. Makes a light side salad or when served in small portions, an appetizer. This recipe was inspired by a dish featured on Bon Appetit.

Yield: 4 servings as a salad and 6 servings as an appetizer

1 tablespoon + 1/2 teaspoon salt, divided
1/2 pound scallops
1 pound shrimp
1 orange
1 lime
1/4 red onion, diced
3 teaspoons pickled jalapeños, diced
1/2 cup watermelon, diced
1/2 teaspoon ginger, finely minced
handful of cilantro, chopped

Bring a medium pot of water to a boil and add 1 tablespoon of salt, stirring until all of the granules have dissolved. Reduce the water to a simmer and poach the scallops for 1 minute, immediately removing and plunging into a bowl of ice water.

Poach the shrimp in the same pot of water until they are pink and opaque, 2-3 minutes (also plunging in the ice water to stop them from over-cooking).

Slice the orange and half. Juice one half and segment and chop the other into cubes, about 1/2 inch in size. Juice the lime and chop the remaining ingredients into 1/2 inch cubes. Halve the scallops and cut the shrimp into thirds. Mix everything in a bowl and chill for 1 hour prior to serving.