Ceviche Recipe

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Lynnda Cloutier


This is from Big Taste of Little Rock. Great book!


★★★★★ 1 vote



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8 oz. shrimp, peeled and deveined
8 oz. snapper or flounder, cut into 1 inch pieces
2 jalapeno chiles, seeded and finely chopped
juice of 8 limes
1 vine ripened tomato, chopped
1/2 red onion, finely chopped
1 t. chopped fresh cilantro
grated zest of 1 lime
salt and pepper to taste
lime wedges and chopped fresh cilantro for garnish

How to Make Ceviche


  • 1Mix the shrimp, fish and jalapeno chiles in bowl. Add lime juice and toss to coat well. Marinate, covered in refrigerator for 6 hours or longer, tossing occasionally. Add the tomato, onion, 1 T. chopped cilantro, the lime zest, salt and pepper at serving time and mix gently. Spoon into martini glasses and garnish each with a lime wedge and additional chopped cilantro. Serves 4 to 6

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About Ceviche

Course/Dish: Fish, Seafood Appetizers

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