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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a seafood dish cooked without heat that originated in South America. Ingredients:
1/2 lb bay scallops (if sea 1/4 them) or 1/2 lb sea scallops (if sea 1/4 them) |
1/2 lb shrimp, uncooked |
1 lb firm white fish fillet, and i'm not saying this because i'm a gringo (snapper or grouper is best or if your poor tilapia, mahi, or shark.) |
aromatics & spices |
1/2 bunch cilantro, if your not sure add less then add more if needed |
1 red onion, washed with lime and 1 tsp. salt soak 10 min. then rinse juice |
2 -3 serrano peppers or 2 -3 jalapenos or 1 habanero pepper, seeded |
1 -2 tomato |
1 -2 celery rib |
1 -2 garlic clove |
8 -10 limes, juice of (squeeze all the juice) |
3 tablespoons olive oil |
salt & pepper |
avocado, if you like them i think they are gross cut them the same size as the seafood (optional) |
1/2 cup corn, off the cob (optional) |
1/2 lb cooked octopus (optional) |
1/2 lb squid, uncooked (optional) |
Directions:
1. Seafood should be cut up the same size to ensure even cooking around 1/4 to 1/2 inch pieces.
2. Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro.
3. Combine all ingredients in a casserole dish preferable a glass one. The lime juice should just about cover the mixture and place in the refrigerator for 1 1/2 to 2 hours. (Cooking time depends on how big you cut up the seafood, bigger pieces equals more time in the fridge.).
4. Serve with corn/tostada chips, crackers “and once again I’m not saying this because I am one” or fried banana/plantain chips and an ice cold beer.
5. And if you happen too have a few too many beers; take a shot of the juice from the ceviche in the morning. (Hangover Helper).
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