ceviche

Name: Ceviche
Prep time: 2 h
Cook time: 5 min
Yield: 4
Cuisine: Latin American
Ingredients: 1/2 pound(s) whitefish(red snapper or orange roughy or mahi mahi); 1/2 pound(s) medium shrimp; 6-8 medium limes, juiced; 1/2 medium red onion, sliced; 4 tablespoon(s) cilantro, fresh, chopped; 1-2 medium jalapenos, fresh, diced; - salt n pepper to taste

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39 Pinches 1 Photo

Colette Bowling

Winnsboro, TX

Updated on Aug 22, 2011

Delicious appetizer that is refreshing on hot days.

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Serve with cold sliced sweet potato (boiled and chilled) and corn nuts as is done in Peru or with sliced avocado.

prep time 2 Hr

cook time 5 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1/2 pound whitefish(red snapper or orange roughy or mahi mahi)
1/2 pound medium shrimp
6-8 medium limes, juiced
1/2 medium red onion, sliced
4 tablespoons cilantro, fresh, chopped
1-2 medium jalapenos, fresh, diced
- salt n pepper to taste

How To Make ceviche

Step 1

Cut fish into cubes. Slice the onions and toss with the fish. Bring water to a boil and toss the shrimp in the boiling water for 2 to 5 minutes, then strain and cool. Peel the shrimp and add it to the fish and onions. Chop the jalapeño and the cilantro and add to the mixture.Add salt and pepper to your taste. Squeeze enough limes to cover the fish and shrimp. Refrigerate for an hour; mix it to blend the flavors and refrigerate for another hour or two. Serve cold with sliced avocadoes, sliced cold, boiled sweet potatoes and corn nuts (as in Peru)
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