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Ceviche Recipe

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This recipe for Ceviche, by , is from Liz & Chris' Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Yolanda Franzen


lb. Shrimp (cut into pieces)
lb. bay scallops
lb. sea bass (cut into - pieces)
2 quarts fresh limejuice (or just enough to cover seafood when placed in a bowl)

2 medium onions (fine diced)
4 large Roma tomatoes (fine diced)
3 large jalapenos (fine diced)
1 Squeeze bottle of ketchup
Salt to taste
2 medium/large avocadoes (sliced and sprinkled with lime juice)
1 box whole wheat Saltine Crackers

1. Combine first 3 ingredients in a large bowl
2. Cover completely with lime juice and stir to coat all pieces
3. Refrigerate for several hours, stir every to 1 hour, until seafood is cooked through (cooked seafood will have a white appearance all the way through)
4. Combine next 3 ingredients in a medium bowl
5. Once seafood is done, drain excess lime juice and add onion mixture
6. Add ketchup and salt to taste

Serve with Saltine Crackers and garnish with avocado slices

Serves 8-10




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