Monday, July 30, 2012

Kathy's Mexican Ceviche

Combine and chill for one hour:

1/4 pound each raw, sushi-quality Salmon, Yellowtail and White Tuna diced into 1/4" to 1/2" cubes
1/4 pound small raw Shrimp, peeled and cleaned (or cut larger shrimp into 1/4" to 1/2" pieces)
(you can substitute up to 1 pound of any raw fish/seafood)
1 ripe Mango, peeled and diced into 1/4" to 1/2" cubes
a splash or two of Tequila (optional)
the juice of 2-3 limes, freshly-squeezed
fresh cilantro, chopped fine, to taste
salt & pepper to taste

Dice any/all of the following into 1/4" or 1/2" pieces and add (to taste):

1/2 Vidalia onion, very finely sliced
1 tomato
1 pepper (bell and/or jalepeno)
1/2 avocado

Dress with 1 Tbsp of olive oil and chill before serving (up to 8 hours). Serve in lettuce-lined bowls with corn chips...

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