SEAFOOD CEVICHE

SEAFOOD CEVICHE image

Yield Makes 4 servings

Number Of Ingredients 11

1/3 pound each of fresh medium Shrimp, Scallops, and Crab (you can also use diced red snapper, squid cut into rings along with the tentacles).
1/1/2 cups of strained lime juice
2 tomatoes, peeled, seeded,and chopped
1-2 Serrano chiles, seeded and minced
1/4 cup of olive oil
1/2 teaspoon oregano
1/2 teaspoon salt
Fresh ground black pepper to taste
1 avocado, diced
1 small onion, chopped
1-2 Tablespoons of chopped cilantro

Steps:

Toss the seafood with the fresh lime juice, cover and refrigerate for at least 5 hours or until the meat has lost its transparency and becomes opaque. Stir several times. Add the seasonings, tomato and olive oil, stir well and refrigerate for at least another hour. Remove from the refrigerator and allow enough time for the ceviche to become cool so that the olive oil is not coagulated. Traditional serving method is to toss the onion, avocado and cilantro with the ceviche and serve in a tall glass as a first course. Another presentation is to mound the ceviche on a bed of lettuce and sprinkle the avocado, onion and cilantro on top.