Ingredients: |
Ingredients: 1 pound seafood (can be any single or combination of shrimp, scallops, white fish i.e. tilapia, soul, etc.)
8 limes, juiced
1 medium red onion, diced
1 mango, cubed
1 avocado, cubed
2 jalapeņos, diced
1/2 cup cilantro
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Directions: |
Directions:Chop whatever seafood you are using into small cubes. Place in a mason jar and pour lime juice over to cover. The fish must be completely covered. Seal and refrigerate the fish overnight or for at least 3 hours until the seafood is completely opaque.
Chop all ingredients when ready to serve. Strain fish, reserving the liquid. In a large bowl, mix the fish with fresh chopped ingredients. Pour 1/2 cup to 1 cup reserved liquid. Season with salt and pepper.
Serving ideas:
1. For special presentation serve in shells found on the beach that have been thoroughly cleaned.
2. Have extra? Make fish tacos! place the ceviche in heated soft corn tacos and serve with yellow rice and black beans. (Purchase a salsa verde from the grocery store to make it even more authentic)
3. The fish will keep in the lime juice for up to two days. So, if you have more fish than you can use at one time, only use as much fish as you need. Always keep the other ingredients separate until ready to serve.
Variation: For a traditional version (especially if using as tacos) replace the mango with tomatoes. Get creative! |
This recipe for Ceviche is from