Results 1 to 3 of 3

Thread: Ceviche

  1. #1


    Click image for larger version. 

Name:	picIyPUwd.jpg 
Views:	20 
Size:	24.3 KB 
ID:	817

    This is a good, versatile recipe for ceviche that will work with any seafood.


    1 pound seafood (shrimp, scallops, whitefish)
    1 1/2 cups fresh lime juice
    2 pickled jalapeno peppers, minced (more or less to taste since some brands are hotter than others)
    1 red onion, chopped or sliced very thin into half-moons
    1 tomato, skinned and cubed
    6 tablespoons olive oil
    2 tablespoons white wine vinegar
    1/4 teaspoon dried oregano
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon salt
    12 lime wedges

    Clean and pat dry fish. Remove any skin or bones, then shred or cut into bite-sized pieces. Small or medium shrimp can be left whole or cut in half lengthwise.

    Place seafood in a non-reactive container and cover with lime juice. Refrigerate 2 hours then give the mixture a good stir. Refrigerate an additional 2 hours.

    Meanwhile, in a small bowl, combine jalapeno, onion, oil, tomato, vinegar, salt, pepper, and oregano.
    By this time your fish should be opaque and "cooked" through. Drain off lime juice then pour in tomato mixture and gently stir to combine. Let flavors combine and ceviche come to room temperature, about 15 minutes.

    Serve with lime wedges.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

Name:	picIyPUwd.jpg 
Views:	12 
Size:	4.3 KB 
ID:	816  
    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.

  2. #2
    Senior Member Become a Food Fanatic Member!
    TraciInTexas's Avatar
    Join Date
    Jul 2011
    Sunny South Texas, USA

    Simple & sounds tasty!

  3. #3

    Re: Ceviche

    Sounds yummy!

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts