Category: Snack
Mexican Ceviche - TastyPlanner.com
Chef: Paula Miranda
This can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don’t forget the hot sauce.”
Ingredients
4 pounds shrimp
1 pound scallops
6 large limes, juiced
1 large lemon, juiced
1 small white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 jalapeno pepper, chopped
1 serrano pepper, chopped
1 bunch cilantro
1 tablespoon olive oil
tablespoon kosher salt
ground black pepper to taste
Instructions
1. In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice.
2. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper.
3.Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.
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