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Ceviche Solero

1 lb Shrimp; cleaned, peeled, and cut in pieces
1 lb Snapper fillets; skinned and cut in 1-inch cubes
1 tb Olive oil
1 tb Fresh orange juice
1 tb White vinegar
1/2 c Fresh lime juice
1 tb Garlic; chopped
1 tb Red onion; chopped
4 oz Diced red bell pepper (about 3/8 cup)
1 Jalapeño; diced (with seeds)
1 pn Ground cumin (cominos)
1 ts Salt
1 tb Chopped cilantro leaves
2 tb Passion fruit purée*
Endive lettuce; for garnish
Pepper strips and lime slices, for garnish

Cook shrimp, in boiling water to cover, 1 minute. Strain and refrigerate, covered, until chilled. Combine snapper cubes, oil, orange juice, vinegar, lime juice, garlic, onion, bell pepper, jalapeño, cumin, salt, cilantro and passion fruit purée in large bowl. Add shrimp; cover and marinate in the refrigerator at least 6 hours. Serve on endive or lettuce strips garnished with pepper strips and lime slices.

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