Seafood Ceviche
By Tiller
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Ingredients
- 1 lb firm fresh white fish fillets
- 1/2 lb small raw shrimp
- 1/2 lb small scallops
- 1 sweet purple onion, sliced into thin rings
- 2 green onions, including green parts, chopped
- 1 lrg ripe tomato, diced
- 1 Anaheim or poblano chile, roasted
- 1 Jalapeno chile, seeded and sliced into very thin rings
- 1/4 cup chopped cilantro
- 3 tbsp. olive oil
- 1 tbsp. sugar
- juice of 4 to 6 limes
- salt and pepper to taste
- crip lettuce
- avocado slices for garnish
- tomato slices for garnish
Details
Preparation
Step 1
cut fish into bite size chunks. Peel shrimp. Cut scallops in half. Put seafood into a colander and rinse well under cold running water. Pat dry and put into a large bowl. Add remaining ingredients and stir gently. Refrigerate at least 3-4 hrs before serving. Pile onto a bed of lettuce and garnish with avocado and tomato slices.
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