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Shrimp Ceviche Recipe

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This recipe for Shrimp Ceviche, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Mallon
Added: Wednesday, May 14, 2008


1 1/2 pounds peeled, deveined shrimp (31-40 size is good)
1 1/2 pounds bay scallops
1 1/2 pounds skinless snapper or sea bass fillet, cut into 1/2" cubes
1 cup fresh squeezed lime juice
1 cup fresh squeezed lemon juice
1 cup fresh squeezed orange juice
1/3 cup extra virgin olive oil
1 tablespoon chopped garlic
1 small red onion, chopped
2 tomatoes, chopped
2 jalapeno or serrano chiles, seeded and finely chopped
2 ripe avocados, peeled, seeded and chopped
1/2 cup fresh cilantro, chopped
Salt and pepper to taste

Place the shrimp, scallops and sea bass in a large glass (non-reactive) bowl with the citrus juices and refrigerate for several hours or even overnight. In the meantime, sauté the garlic in the olive oil and let it cool.
Remove the bowl from the refrigerator and thoroughly drain the juices from the seafood. Add the olive oil/garlic mixture and stir in the onion, tomatoes, chiles, avocados and cilantro. Salt and pepper to taste. Chill and serve on a bed of ice.
Serve with tortilla chips, tostados (fried tortillas) or small tortilla bowls if you're feeling very industrious. Nice touch.




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