Thursday, January 7, 2010

Mexican Ceviche Recipe


Mexican Ceviche Recipe
(ohhh mama! This is so good!)

SERVES 4 -6
· 1 lb Shrimp (you can use ½ halibut and shrimp for more authenticity, but I am scared to “cook” the fish in the lime juice
· 5-6 limes (Enough Juice to cover fish) if you are brave to use this method
· (2-3 limes if using cooked seafood)
· 1 cup diced fresh tomato
· 1 green pepper, sweet, chopped
· 4 tablespoons chopped parsley or chopped cilantro
· 1/4 teaspoon salt
· 1/4 teaspoon pepper
· 2 jalapeno peppers, chopped (or more to suit your taste)
· 1 tablespoons white vinegar
· 1 medium onion, finely chopped
· 2 tablespoons fresh cilantro, chopped
· 1 dash Mexican hot sauce
· lettuce leaf (to line serving bowls)
· avocado (optional)
· black olives, sliced (for garnish) (optional)
1. Cook Shrimp usual method, I gently boil mine until done.2.Dice veggies and cilantro. Stir together. Let sit for an hour or so, add shrimp a few hours before serving.
3. I serve with crackers and top with avocado. YUMMY!
If doing it authentic and “cooking” the fish in lime:
1.Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).

2.Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).

3.Stir often.

4.Pour off most of the lime juice (just leave it moist).

5.Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.

6.Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.

7.If you wish garnish with sliced avocado and sliced black olives.

1 comment:

  1. Just found your blog. I'm so excited to try your recipes. I definitely need some help!!!
    Josey

    ReplyDelete