Ceviche Peruvian Style
- Ready In:
- 8hrs 15mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 226.79 g scallops, sliced very thin
- 226.79 g flounder, sliced very thin
- 113.39 g shrimp, sliced very thin
- 1 plum tomato, peeled seeded small dice
- 0 cucumber, peeled seeded small dice
- 4.92 ml chives, minced
- 7.39 ml fresh cilantro, chopped
- 2.46 ml fresh oregano, chopped
- 4.92 ml garlic, minced
- 0 poblano pepper, small dice
- 0 yellow bell pepper, small dice
- 0 jalapeno, minced
- 29.58 ml olive oil
- 1.23 ml coriander powder
- 1.23 ml ground cumin
- 0.61 ml sugar
- 0.19 ml Tabasco sauce
- 118.29 ml lime juice, as needed
- salt, to taste
- crusty bread, thinly sliced
directions
- Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl.
- Add enough lime juice to cover the seafood. Season with salt as needed.
- Refrigerate and marinate until the fish is opaque, about 8 hours.
- Arrange attractively on an appetizer plate or in a martini glass, and garnish with the crusty bread.
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