Prep 10 mins
Cook 1 hr
This is a seafood dish cooked without heat that originated in South America.
- 1⁄2 lb bay scallops (if sea 1/4 them) or 1⁄2 lb sea scallops (if sea 1/4 them)
- 1⁄2 lb shrimp, uncooked
- 1 lb firm white fish fillet, and i'm not saying this because i'm a gringo (snapper or grouper is best or if your poor tilapia, mahi, or shark.)
- aromatics & spices
- 1⁄2 bunch cilantro, if your not sure add less then add more if needed
- 1 red onion, washed with lime and 1 tsp. salt soak 10 min. then rinse juice
- 2 -3 serrano peppers or 2 -3 jalapenos or 1 habanero pepper, seeded
- 1 -2 tomatoes
- 1 -2 celery rib
- 1 -2 garlic clove
- 8 -10 limes, juice of (squeeze all the juice)
- 3 tablespoons olive oil
- salt & pepper
- avocado, if you like them i think they are gross cut them the same size as the seafood (optional)
- 1⁄2 cup corn, off the cob (optional)
- 1⁄2 lb cooked octopus (optional)
- 1⁄2 lb squid, uncooked (optional)
- Seafood should be cut up the same size to ensure even cooking around ¼ to ½ inch pieces.
- Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro.
- Combine all ingredients in a casserole dish preferable a glass one. The lime juice should just about cover the mixture and place in the refrigerator for 1 ½ to 2 hours. (Cooking time depends on how big you cut up the seafood, bigger pieces equals more time in the fridge.).
- Serve with corn/tostada chips, crackers “and once again I’m not saying this because I am one” or fried banana/plantain chips and an ice cold beer.
- And if you happen too have a few too many beers; take a shot of the juice from the ceviche in the morning. (Hangover Helper).