Yield: 8 Servings
|1½ pounds||Firm flesh fish (sole; snapper; cod, etc.).|
|½ pounds||Shrimp or prawns peeled and deveined|
|½ pounds||Bay scallops|
|¾ cup||Freshly squeezed lime juice|
|3||Fresh serrano or jalipeno chilies (or as few or as many as you can handle)|
|1||Green bell pepper|
|3||Cloves garlic minced|
|½ large||Sweet red or white onion|
|5||Green onions (including stems)|
|1 tablespoon||Chopped fresh cilantro|
|¼ teaspoon||Freshly ground black pepper|
|½ teaspoon||Salt (to taste)|
From: dflew@... (Dave Flewitt)
Date: 22 Dec 1993 23:08:24 +0000 (GMT) This is mexican ceviche. It ends up looking like a salad.
Cut the fish and prawns into small peices of about ⅜ inch sqaure. If you are using bay scallops, there should be no need to cut them. If you use sea scallops, quarter them. Place all the seafood in a plastic bowl with the lime juice and refridgerate for 1 hours. Cut the seeded bell pepper and the tomato into similarly sized peices. Cut the red onion into thin rings.
Dice (small) the seeded chili peppers and the green onions. Mix all ingredients with the seafood and lime juice and refridgerate 2 hours before serving.
I have been very specific about fresh ingredients here. Unfortunately this is not the type of recipe where you can substute dried or reconstitued ingredients. If you can't get them fresh, you are better off not making this dish.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .