Fish and Shrimp Ceviche
Fish and Shrimp Ceviche. Have ice water ready on the side. Combine with fish and toss with onion, ginger, garlic, hot pepper, celery. The shrimp and fish I used for this ceviche was thicker, so it takes a little longer to cook.
Ingredients
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It’s 1 of boneless raw fish (tilapia/swordfish)
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It’s 8-10 pcs of raw shrimp
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Prepare 6 pcs of lime
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Prepare 1 pcs of lemon
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You need 1 of medium size tomato (cut in small pieces)
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Prepare 1 of jalapeño (minced)
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It’s 1 of medium size red onion (cut in small pieces)
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You need 1/2 of avocado (cut in small cubes)
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You need 1 of / cup minced cilantro
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You need of Salt
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Prepare of Pepper
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You need of Serrano pepper (minced) optional
Steps
- Cut fish and shrimp in cubes. Put in a large size bowl.
- Squeeze lime and lemon and mix with the fish and shrimp in the bowl. Make sure that the seafoods are fully covered. You can add more lime to do so..
- Add the onions. Mix well. Cover with plastic wrap and put in the fridge for 1 1/2 hours. The seafoods will be cooked in lime. It will change the color..
- After 1 1/2 hours, check if all the seafoods have changed their color. Means its cooked already..
- When it's ready, add the tomatoes, avocado, cilantro, jalapeño pepper and serrano pepper (optional, if you want it spicy). Mix well. Season with salt and pepper..
- Serve with tortilla/nacho chips. Best if served cold..
Add the chile, tomato, cucumber, red onion, avocado and cilantro. Unlike fish ceviche recipes, shrimp should not marinade in lime/lemon juice for hours. The poaching technique will give the shrimp a stable texture and also minimize the risks associated with consuming raw seafood. Shrimp ceviche is one of my favorite recipes from my hometown of Veracruz, Mexico. Veracruz is a port city located on the coast of the Gulf of Mexico.
