Ceviche Recipe

Scallop and Shrimp Ceviche, GreatPartyRecipes.com


Seafood that Cooks Itself
in the Refrigerator


In this issue
of Party Yak:


In honor of all overworked people, here's a versatile Ceviche recipe that does all the cooking 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. Party-size recipe, of course.




No-Labor Day Ceviche Recipe:
Seafood that Cooks Itself

Although there are many Ceviche 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, lobster, salmon or fresh ahi tuna 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.

Tuna Ceviche with Mango and Avocado, GreatPartyRecipes.com


Here's the party-size recipe:


Ceviche

Sea Bass or Snapper, Scallop and Shrimp Ceviche. Substitute whatever seafood you like; it's all good.

1-1/2 pounds peeled, de-veined 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
Optional: 2 cups tropical fruits, (like mango, pineapple, passion fruit) 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, stirring occasionally. In the meantime, sauté 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, cilantro, and tropical fruit. 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 Ceviche recipe!

Liane


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Top of Ceviche Recipe





Comments

Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.

Comments

Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.









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