Cilantro Seafood Ceviche

Recipe by Arnessa
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut shrimp and squid into small bite size pieces.
  • Place meat in a large bowl and pour in the lime juice (meat should be completely covered with the lime juice).
  • Cover and let soak in the refrigerator for 1-2 hours or until the meat is tender and white (The whiteness of the meat will tell you that it has cooked in the acid).
  • Add cilantro and tomatoes and mix well.
  • Add salt and pepper to taste.
  • Place in a sealed container and chill.
  • Serve cold alone immediately or let soak for more flavor.
  • The recipe keeps refrigerated in sealed container for 3-4 days.
  • Note: If you are squeamish about eating seafood cooked in mere acid (like my mom is), you may use half-cooked, blanched seafood in this recipe instead of uncooked seafood (The result will not be as tender a meat, but I have tried both, and the results are comparable).
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