Ingredients
-
12
-
6
-
6
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1/4
-
1/4
-
-
-
-
Directions
Brian’s Tropical Ceviche,Inspired by a recent trip to Costa Rica and dedicated to my friends Brenda. and JP.,Made for Spring PAC 2010, I followed the lead of prior reviews + my history w/Tex-Mex type ceviche & cut marination time to 3 hrs. Ingredient issues + pers pref were also factors. Sea bass is not available here & scallops are not easy to find + *very* expensive if found, so used 15 oz halibut w/9 oz shrimp for the same seafood amt & only 1 jalapeno (w/o seeds) for the sake of my DH. The pineapple flavor is excellent in this tropical ceviche & I loved all the texture! I think mango would also work & even avocado as a late add for those who favor it. All in all, it was a real treat to revisit my affection for ceviche in my Dallas dys. Thx for sharing this recipe w/us & for accepting the chgs I had to make. :-),When I made this, I cut the marinating time way back & also used only about 3/4 of one jalapeno! I wasn’t actually all that enthused about it, but friends who were at the table when it was served thought it ABSOLUTELY GREAT, & I’m not usually one to agrue with guests, AND they did want a copy of the recipe, too, so . . . Thanks for sharing it! [made & reviewed for one of my adoptees in the current Pick A Chef event]
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Steps
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1
Done
|
In a Large Non- Metal Mixing Bowl, Combine Fish, Seafood, and Half of the Diced Vegetables With Salt and All 3 Juices. |
|
2
Done
|
Refrigerate Overnight Stirring Occasionally. |
|
3
Done
|
Add Remainder of Vegetables 1 Hour Before Serving. |
|
4
Done
|
Serve in Chilled Martini Glasses With Wedges of Lime and Pineapple. |
