Ceviche

Ceviche

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Lynnda Cloutier

By
@eatygourmet

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

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • ·
    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

Step-by-Step

  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

Printable Recipe Card

About Ceviche

Course/Dish: Fish Seafood Appetizers



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