Peruvian Ceviche

Serves 6 to 8

Ingredients:

  • 1 pound fresh fish fillet (* such as red snapper, cod, halibut, flounder, bass, grouper, salmon, or bay scallops)
  • 1 pound small bay shrimp, deveined, peeled, and cooked
  • 1 lemon, juiced
  • 4 to 5 limes, juiced
  • 3 Tablespoons green onions, minced
  • 2 to 3 fresh tomatoes, minced
  • 1/4 cup fresh cilantro leaves, minced (or to taste)
  • Celery, minced (use the tender inner stalks only)
  • Black olives
  • 1 cup prepared good-quality tomato salsa (mild to medium)
  • Freshly ground black pepper to taste
  • Celery salt to taste
  • 1 large can tomato juice
  • Cilantro sprigs
  • Tortilla chips

* Use ONLY fresh top-quality fish and seafood (buy sushi-grade whenever possible) . Texture is imperative to the dish and only fresh, not previously frozen, seafood should be used.

Directions

Lay fish out and run hands over top, pressing slightly to look for any remaining bones. Cut fish in 3/4 inch strips and then cut into 1/2 inch pieces.

Using a gallon jug, add fish and shrimp; add lemon and lime juice to jug (juice should just cover seafood in jug). Cover with lid and shake. Refrigerate overnight or a minimum of 12 hours, shaking occasionally.

After seafood mixture has marinated, add green onions, tomatoes, cilantro, celery, olive, salsa, pepper, celery salt, and tomato juice to jug.

NOTE: Depending on how much ingredients are used, all the tomato juice may not be needed.

Shake and then refrigerate until ready to serve.

To serve place mixture (with juice) in individual serving bowls (martini glasses, sundae glasses) and garnish with cilantro sprigs and tortilla chips.

NOTE: Ceviche does not keep well. It becomes rubbery and can be described as overcooked when it sits for over 24 hours. Make a batch only as big as you can eat in one meal.

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