Ingredients
-
1
-
5 - 6
-
1
-
1
-
4
-
1/4
-
1/4
-
1/2
-
2
-
2
-
-
-
-
-
Directions
Mexican Ceviche,This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops – when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.,How long to wait for a answer?,Can use scallop and shrimp sea bass covered overnight in like juice shrimp are raw?
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Steps
|
1
Done
|
Dice the Fish (approximately 1/2-Inch Dice If Using Shrimp Use Cleaned Shrimp). |
|
2
Done
|
Marinate Fish in the Lime Juice in the Fridge Overnight (this Step Cooks the Fish). |
|
3
Done
|
Stir Often. |
|
4
Done
|
Pour Off Most of the Lime Juice (just Leave It Moist). |
|
5
Done
|
Add Remaining Ingredients Except Lettuce, Avocado and Olive. Do This Preferably a Few Hours Before Serving & Refrigerate. |
|
6
Done
|
Toss Well and Arrange in Individual Serving Bowls That Are Lined With the Lettuce Leaves. |
|
7
Done
|
If You Wish Garnish With Sliced Avocado and Sliced Black Olives. |
