Ceviche - CD Recipes - CookingDistrict.com
Cooking District Recipes

Ceviche

Categories: 1st Course, Fish, Latin American, Marinades, Peruvian, Seafood
Step 1
1 lb • Scallops-small • 1/2" cut
1 lb • Shrimp peeled - and deveined • 1/2" cut
6 oz • Lemon juice
6 oz • Lime juice
5 each • Garlic cloves • mashed
1 each • Jalapeño • finely chopped
Salt to taste
Clean scallops and shrimp. Combine with with juices, jalapeno, garlic, and salt. Marinate overnight.
Step 2
.5 cup • Scallions • sliced thin
.5 cup • Green pepper • julienne
.5 cup • Tomato-peeled • julienne
.5 can • Red pepper • julienne
1 oz • Ripe olives • julienne
1 oz • Green olives • julienne
.5 cup • Olive Oil
.25 cup • Cilantro leaves • chopped
Carefully fold these ingredients into scallops and shrimp. Allow to chill before serving.

*Traditionally ceviche is served with fried or boiled sweet potatoes
Notes

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