Mexican Ceviche
Ingredients
1/2 lb of halibut, cut into 1/2 inch cubes | ||
3/4 cup fresh lime juice | ||
1/4 cup fresh lemon juice | ||
1 small red onion diced | ||
1 avocado, diced into 1/2 half inch pieces | ||
2 tomatoes seeded and diced | ||
2 jalapeños, seeded and chopped (if you like it really spicy use Serrano peppers) | ||
1/2 cup of cilantro, chopped | ||
1 tbs of oregano | ||
1/2 cup black olives, chopped | ||
1/2 cup fresh orange juice | ||
1/2 cup tomato juice | ||
1/4 cup extra virgin olive oil | ||
kosher salt and fresh cracked black pepper to taste | ||
1/2 lb shrimp peeled and devined |
Ceviche is quite common in Latin America, with each country providing their own twist. This is a version that you are likely to find in Mexico.
- Add all ingredients to a non reactive glass bowl. mix well.
- Refrigerate for 1 hour.
- Remove from refrigerator and pour juice through a strainer and reserve.
- Cover and refrigerate Ceviche and juice in separate containers for another hour.
- Serve Ceviche in martini glasses or an other attractive dish.
- The juice is called leche de Tigre or milk of the tiger. You may serve the juice in shot glasses, garnished with some of the vegetables from the Ceviche.
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