Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Mexican >> Ceviche

Print this Recipe    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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.