No-Labor Day Ceviche Recipe: Fish that Cooks Itself

No-Labor Day Ceviche Recipe:
Fish that Cooks Itself

Party Yak Image from Great Party Recipes

In this issue of Party Yak:

In honor of all overworked people, here's a Shrimp Ceviche Recipe that does all the cooking itself! Party-size recipe, of course!

No-Labor Day Ceviche Recipe:
Fish that Cooks Itself

Ceviche is a spicy Latin American seafood dish that can be appetizer, first course, snack, or main dish. Its claim to fame is that it's not cooked by conventional means, but by citrus juices as it sits in the refrigerator.

Although there are many Ceviche recipe variations, they all have the same basic ingredients: Lime and/or lemon juice, cilantro, onion, olive oil, hot peppers, veggies or tropical fruit and, of course, seafood. Most commonly, snapper or sea bass is used, but other sea foods such as shrimp, scallops, and lobster can be added or substituted.

For sit-down dinners, Ceviche is typically served in a champagne glass or martini glass like a shrimp cocktail, and topped with chopped tomato and a slice of avocado. But it's just as delicious served in a large dish on the buffet table where guests can help themselves.

Here's the party-size recipe:

Shrimp Ceviche

1 1/2 pounds peeled, deveined shrimp (31-40 size is good)
1 1/2 pounds bay scallops
1 1/2 pounds skinless snapper or sea bass fillet, cut into 1/2" cubes
1 cup fresh squeezed lime juice
1 cup fresh squeezed lemon juice
1 cup fresh squeezed orange juice
1/3 cup extra virgin olive oil
1 tablespoon chopped garlic
1 small red onion, chopped
2 tomatoes, chopped
2 jalapeno or serrano chiles, seeded and finely chopped
2 ripe avocados, peeled, seeded and chopped
1/2 cup fresh cilantro, chopped
Salt and pepper to taste

Place the shrimp, scallops and sea bass in a large glass (non-reactive) bowl with the citrus juices and refrigerate for several hours or even overnight. In the meantime, saut� the garlic in the olive oil and let it cool.

Remove the bowl from the refrigerator and thoroughly drain the juices from the seafood. Add the olive oil/garlic mixture and stir in the onion, tomatoes, chiles, avocados and cilantro. Salt and pepper to taste. Chill and serve on a bed of ice.

Serve with tortilla chips, tostados (fried tortillas) or small tortilla bowls if you're feeling very industrious. Nice touch.

Hope you enjoy this hard-working Shrimp Ceviche recipe!

Liane

Mexican Theme Party

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