Classic Tex-Mex Ceviche

March 15, 2012
Classic Tex-Mex Ceviche


Author Notes: The perfect cold refreshing meal/appetizer to eat on a warm sunny day with an ice cold beer. Can easily be made with a variety of seafood, just make sure your getting something fresh!Wild + Whole

Serves: 2 as a meal, 4 as an appetizer

Ingredients

  • 1/2 pound Fresh white fish such as Halibut, Turbot, Sea bass, Grouper, Snapper,etc.
  • 1/2 pound Small Shrimp and/or Bay Scallops.
  • 1/2 Red Onion, cut into small dice
  • 1/2 cup Lime Juice
  • 1/2 cup Orange Juice
  • 8 ounces Grape/Cherry Tomatoes, quartered. Can also use Roma.
  • 2-4 Jalapenos. (De-seeded if your weak).
  • 1/4 cup Fresh Roasted Corn, chilled
  • 2 Hass Avocado, diced
  • 1/4 cup Fresh Cilantro, chopped
  • Cracked Pepper to taste.
In This Recipe

Directions

  1. Rinse and clean the fish. Cut into 1/2" Cubes. Peel & devein the shrimp.
  2. Place seafood in a large bowl and add the lime juice, orange juice, and red onion. Cover and allow to marinate for about 4 hours. The fish should be firm and opaque.
  3. Before serving, thoroughly drain off all the excess juices from the bowl, otherwise the dish will taste too tart.
  4. Add remaining ingredients and gently stir to combine. Serve with plantain chips or wheat tortillas.

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