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Ceviche

8 oz Peeled and deveined shrimp
3/4 lb Swordfish fillets (cut in 1/2 inch
8 oz Scallops
1 Juice of 7 small limes
1/4 c Finely chopped parsley
1/2 c Finely chopped cilantro
3/4 c Tomato juice
2 tb Olive oil
2 tb Finely chopped jalapeno peppers


Marinade
3/4 Finely chopped white onion
4 Chopped serrano peppers
2 Finely chopped tomatoes
2 tb Dried and crushed oregano
1 Salt to taste


Garnish
1 Cilantro
1 Avocado


Preparation:


In glass bowl mix all seafood ingredients and cover with lime juice. Marinate 4 hours or overnight.


Drain. Return seafood to bowl.


Mix onion, serrano peppers, tomatoes, parsely and cilantro.


Stir in tomato juice, oil, jalapenos with juice, oregano and salt.


Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.


Fill serving cups with ceviche, garnishing with cilantro.


Ceviche can be refrigerated for up to 5 days.


Serves 6





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