LOCATION: Recipes >> Mexican >> Ceviche 04
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Ceviche 04
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Ceviche
1 1/2 pounds firm flesh fish (sole, snapper, cod, etc.).
1/2 pound shrimp or prawns peeled and deveined
1/2 pound bay scallops
3/4 cup freshly squeezed lime juice
1 large tomato
3 fresh serranos or jalapeno chilies or to taste
1 green bell pepper
3 cloves garlic minced
1/2 large sweet red or white onion
5 green onions (including green parts)
1 teaspoon sugar
1 tablespoon chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt (to taste)
Cut the fish and prawns into small peices of about 3/8 inch sqaure.
If you are using bay scallops, there should be no need to cut them.
If you use sea scallops, quarter them. Place all the seafood in
a plastic bowl with the lime juice and refridgerate for 1 hours.
Cut the seeded bell pepper and the tomato into similarly sized
peices. Cut the red onion into thin rings. Dice (small) the seeded
chili peppers and the green onions. Mix all ingredients with the
seafood and lime juice and refridgerate 2 hours before serving.
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