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June 13, 2006
Seafood Ceviche
Seafood Ceviche
1 pound firm flesh white fish fillets
1/2 pound small raw shrimp
1/2 pound small scallops
1 sweet purple onion, sliced into thin rings
2 green onions, including green parts, chopped
1 large ripe tomato, diced
1 Anaheim or poblano chile, roasted
1 jalapeño chile, seeded and sliced into very thin rings
1/4 cup chopped cilantro
3 tablespoons olive oil
1 tablespoon sugar
juice of 4 to 6 limes
salt and black pepper to taste
crisp lettuce
avocado slices for garnish
tomato slices for garnish
Makes About 6 Cups
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 to 4
hours before serving. Pile onto bed of lettuce
and garnish with avocado and tomato slices.
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Posted by Willie Crawford at June 13, 2006 10:01 AM
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