Ceviche: Philadelphia Life Magazine Recipe

Philadelphia Life Magazine presents this signature preparation of Ceviche. Handcrafted with traditional culinary care, this dish pairs authentic regional flavors with seasonal farm produce.

Recipe Overview & Technique

Ingredients

• 2 cups onions, finely chopped
• Crushed red peppers
• 2 pounds flounder filets, cut into 1-inch strips or 2 pounds bay scallops
• Juice of 12 lemons and 8 limes
• 1 teaspoon salt per liter of lemon/lime juice
• Seasoning Sauce:
• 2 chopped tomatoes
• 2 tablespoons vinegar
• ½ teaspoon oregano
• ⅛ teaspoon powdered chili pepper
• 1 clove garlic, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon olive oil

Step-by-Step Instructions

1. 1. **Sauté Aromatics:** Press **Sauté (Normal)** on the Instant Pot. Melt butter and sauté onions, celery, garlic, and herbs for 3 minutes.
2. 2. **Deglaze:** Pour in 1/2 cup white wine or stock, scraping any browned bits from the bottom.
3. 3. **Pressure Cook Base:** Add potatoes, seasonings, and broth. Cook on **High Pressure for 4 minutes**.
4. 4. **Quick Release (QR):** Vent steam immediately to avoid overcooking potatoes.
5. 5. **Poach Seafood & Cream:** Turn on **Sauté (Low)**. Add fresh seafood and heavy cream. Simmer for 3 minutes until seafood is tender and opaque.