Ceviche Recipe

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Lynnda Cloutier


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


★★★★★ 1 vote



  • ·
    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


  1. Mix 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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