Ceviche
This dish has always intrigued me but I have never made till now If you prefer, you can boil your shrimp or buy precooked shrimp, but I am old school … cooking in the marinade. Initially, I had Mussels in the mix but it didn’t work with the other stuff as well. I also opted for all key lime juice instead of the lime lemon mix that most use. Enjoy.
Ingredients:
5-7 good-sized raw shrimp, cut into bite-sized pieces
1/2 cup bay scallops, washed
1/2 cup baby octopus, cut into bite-sized pieces
6 oz mahi mahi, cut into small bites
~8 Tbs of Key Lime juice (cooking) + 6 Tbs for the sauce
1 cup grape tomatoes, washed and halved
1/4 cup tamed jalapeño peppers, diced
1 cup red onion, finely diced
1 Tbs garlic minced
1 tsp cumin
1 tsp coriander
1 bunch of cilantro stems and leaves, chopped fine
2-3 avocados, cut into bite-size
1 zucchini. diced
1 small cucumber, diced
2 Tbs of good olive oil
Salt substitute and coarse ground pepper to taste
Directions:
- Cook shrimp and mahi mahi till done (optional).
- Place shrimp, fish, scallops, octopus, mahi mahi, onions, and enough key lime juice to cover it all in a glass or stainless steel bowl. Cover and refrigerate for at least 4 hours. If fish and shrimp are opaque (even when cut) the “cooking” is done. Drain with a colander and set aside.
- In another bowl, combine the rest of the key lime juice, tomatoes, Jalapeño, cumin, coriander, cilantro, zucchini, cucumber, garlic, and olive oil. Mix well.
- When ready to serve, combine seafood with veggies and mix well. Add avocado and stir gently.
- Serve with chips or on a tostada. Some people may want to add heat so keep your hot sauce handy.