Ceviche is seafood “cooked” in lime juice. It is great as an appetizer or a light meal, this recipe makes enough for around 8-10 people as an appetizer.
1 lb Fish pieces (halibut, swordfish, or your favorite)
1 lb Bay shrimp
1 lb Calamari, cut into rings
5 Sea scallops, quartered
¾ cup Lime juice
½ cup Red onion, finely diced
¼ cup Chopped cilantro
1 cup Seeded and diced English cucumber
2 Jalapeño peppers, ribs and seeds removed, then minced
½ cup Judge Casey’s Tomato Relish
2 tbsp Olive oil
1 tsp Salt
1 Avocado, diced
Dry the fish with paper towels. The shrimp and calamari can retain a lot of water, which you want to remove.
Chop and combine all ingredients except avocados, and mix gently. I use a mandoline to thinly slice the red onion in this recipe. Cover and refrigerate for at least 30 minutes.
Remove from fridge when ready, add avocados and mix gently.
Serve with lime wedges and tortilla chips.