I love me some Ceviche and I hope you will love you some too! Here's an easy, tasty recipe that's always in my Rolodex (yes, I still have a Rolodex) of recipe repertoires!
Enjoy
xo
MM
Med Mama Ceviche
1 pound of firm fresh red snapper cut into small ½ inch pieces
½ pound bay shrimp
½ pound bay scallops
½ cup fresh squeezed lime juice
¼ cup lemon juice
1 of each-red & yellow bell pepper finely diced
1 red onion finely diced
1 teaspoon sea salt
½ jalapeno finely diced
½ bunch cilantro chopped
Pinch of Cayenne or Tabasco
- In a glass bowl (do not use aluminum, as it is reactive and will discolor the fish as it’s macerating) Place the all the ingredients together and mix well using a wooden spoon.
- Cover and place in the refrigerator and allow to sit for at least one hour.
- Remove after an hour give it a another stir and put it back into the fridge for at least another hour…. the longer the fish is exposed to the citric acid, the tastier it’s going to be and it will absorb the all of the flavors.
**side note**
The fish will turn color while it’s marinating. It will start off as a pink raw looking color and slowly turn into a white opaque color.
It can sit for up to 24 hours before serving!
Chopped avocado is always a great accompaniment!
Serve individually in martini glasses with some tostada shells!
No comments:
Post a Comment