"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Seafood Ceviche Recipe

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This recipe for Seafood Ceviche, by , is from Harris Family Cookbook, 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!

Christy Harris


½ a red onion, very thinly sliced
1 pound fresh fish/shrimp mix - sea bass, mahi-mahi, tilapia, shrimp– diced into 1/2 inch cubes.
2–3 garlic cloves very finely minced ( use a garlic press)
1– 1 ½ teaspoon salt, start with 1, add more to taste
¼ teaspoon black pepper
¼–½ cup fresh cilantro chopped
1 fresh serrano or jalapeño chili pepper, very finely chopped. Without seeds if you want less spicy
¾ cup fresh lime juice ( 4–6 limes) freshly squeezed ( try to use ripe limes)
1 cup grape or cherry tomatoes, cut in half
1 cup diced cucumber or jicama
1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
1 tablespoon olive oil (optional)
1 semi-firm Avocado, diced
Tostadas, tortilla chips or saltine crackers, for serving

Slice the red onion very thinly and salt generously and let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry.

Place fish, garlic, onion, salt, pepper, fresh chilies, and lime juice in a shallow serving bowl, and gently mix. Cover and refrigerate for about 3 hours, until a cube of fish no longer looks raw when broken open. The longer you marinate the firmer and more “cooked” the fish will become.

Before serving, gently toss in the fresh cilantro, cucumber/jicama, olives and tomato and a drizzle of olive oil, gently mix.

Taste for salt and add more if necessary. Gently fold in avocado at the end, after everything is mixed, making sure to use one that is not too soft.

Personal Notes:
Personal Notes:
To cut the tartness of lime juice, you can add 3 tablespoons fresh orange juice or 1/2 teaspoon sugar.




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