Ceviche De Gringo

Johnny John John's Note:

This is a seafood dish cooked without heat that originated in South America.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

Seafood

• ½ lb bay scallops (if sea 1/4 them) or ½ lb sea scallops (if sea 1/4 them)
• ½ 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
• ½ 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 tomato
• 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)
• ½ cup corn , off the cob (optional)
• ½ lb cooked octopus (optional)
• ½ lb squid , uncooked (optional)

Directions:

1. Seafood should be cut up the same size to ensure even cooking around ¼ to ½ inch pieces.
2. Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro.
3. 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.).
4. 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.
5. 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).

Reviews

[Chef #696952]

It was perfect and easy.