Ceviche

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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.

 

Ingredients:

 

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

 

Fresh Fish & Vegetables - ceviche is perfect for summer parties

Fresh Fish & Vegetables - ceviche is perfect for summer parties

Instructions:

 

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.

ceviche
stephen bray