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LOCATION: Recipes >> Mexican >> Ceviche Blanco a mi propio estilo

Print this Recipe    Ceviche Blanco a mi propio estilo

2 cups chopped raw seafood (firm white fish, shrimp, scallops, lobster, etc.)
1/2 cup lime juice
2 large carrots
5 green onions
1 bunch fresh cilantro
1 tbs. extra-virgin olive oil
2 tbs. white wine vinegar
1/4 cup ice water
1/2 cup mayonnaise
salt, pepper, and love

Marinate the chopped seafood in the lime juice for at least 1 hour.
Drain thoroughly.

Peel the carrots and cut into 1 1/2 lengths. Boil the carrots in
salted water until they are crisp but tender. Drain and chill in
cold water. Cut the carrots into thin strips (about 1/8 inch thick
by 1/4 inch wide). Wash and drain the onions. Chop into fine thin
rings (about 1/8 inch). Wash the cilantro and dry it thoroughly.
Chop the cilantro leaves and measure out 1/3 cup (the left over
can be stored in the refridgerator for several days or discarded).

Combine all the vegetables with the oil and vinegar. Add the ice
water and fold in the drained fish. Cover and place in the
refridgerator for several hours to let the flavors meld.

Before serving, drain the ceviche and fold in the mayonnaise. Add
the salt and pepper to taste. Serve as a salad or with totilla
chips for a buffet.

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