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Ceviche Recipe

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Ceviche image
Donovan, Maighan and Daxton Dahl


This recipe for Ceviche, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maighan, Donovan and Dexter
Added: Sunday, November 30, 2008


3 lbs small raw shrimp, cleaned (Use other seafood such as Cod, Scallops, Clams, etc.)
4 Large tomatoes, seeded and diced
6 limes, juiced
4 lemons, juiced
1 cup cilantro leaves, chopped
1 Serrano Chile, seeded and finely chopped (we use jalapenos for more spice)
½ of a cucumber, peeled and diced
1 red onion, diced
Salt and pepper to taste
3 tablespoons tomato sauce (we use Clamato Juice sometimes)

Lay out shrimp (seafood) in the bottom of a glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will “cook” the shrimp. Toss remaining ingredients and refrigerate for one more hour or longer. Enjoy with tortilla chips or on top of grilled fish.

We use different seafood depending on what’s fresh or on sale. Cod and Scallops are favored by most people. Maighan likes her Ceviche much thicker and I like mine with much more juice so we will sometimes add straight clam juice to thin out and add flavor. The more Jalapenos the better for me and seeds will add a lot of heat.

Personal Notes:
Personal Notes:
Maighan and Donny have served this a couple times when we have gone to visit them in Idaho. It is such a great appetizer.




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