Search
Search
You know how I talked about my craving for ceviche here? Other then being a little time consuming chopping all the ingredients, it is a refreshing and a very simple dish to make, especially during the summer months when being couped up in a kitchen is the last place you want to be. The dish is pretty colorful and can be very filling – what’s more, you can make enough to last a couple of days. It gets even tastier the next day as it marinates in its juices. I love to scoop my ceviche onto tostadas. Tostada means toast in Spanish, so tostadas are a Mexican toasted {or fried;} tortilla. They can be very addictive!
{seafood chopped up into bite size pieces}
Total prep and cooking time is about: 2hrs or so…
Ingredients:
2 cups clam juice
2 cups clamato juice
1lb cleaned and deveined shrimps
1/2lb scallops
1 Serrano chili stemmed, seeded and finely chopped (optional – only if desired)
1 small red onion finely diced
1 small cucumber peeled and seeded finely diced
1 tomato seeded, finely diced
1 cup fresh squeezed lime juice (about 7 – 10 limes)
Salt and pepper
Directions:
In large glass bowl add shrimp and scallop {if you’re not too keen on the juice cooking the seafood all the way, you can bring the clam juice and clamato juice up to a boil seasoned with salt, then drop your seafood in there for 1 minute. Drain, reserving the liquid, and put your seafood in the glass bowl. Add all the ingredients along with 1 cup reserved cooking liquid, the lime juice, salt and pepper to taste. Mix well. Cover with plastic and chill for 1 hour or so.
Tip: If you put your limes in the microwave for 10 seconds and roll them afterwards…they’ll produce a lot more juices for ya;)
*Note: This is one ofmany variationsof making ceviche and you can add or use different types of seafood of your preference. I have made another variation {more gourmet style as you will… for an amuse bouche – will post recipe at a later time} where I put tequila in it served with a creamy whipped avocado swirl on top. Yummo!
Bon Apetit!