Steps to Prepare Peruvian Ceviche Recipe In Spanish

Skeeter's Ceviche

Sashimi and crudo may be the john and paul of the raw seafood band, but ceviche is the george.

Recipe Summary Skeeter's Ceviche

Ceviche is a wonderful seafood salad marinated in lime juice. This is a recipe that is better the longer it sits. It is best done the day before and allowed to 'cook' in the lime juice overnight.

Ingredients | Peruvian Ceviche Recipe In Spanish

1 pound peeled and deveined medium shrimp (30-40 per pound)

1 pound bay scallops

1 bunch cilantro leaves, chopped

3 roma (plum) tomatoes, diced

2 stalks celery, diced

5 green onions, sliced

6 limes, juiced

2 small serrano peppers, seeded and minced

¼ teaspoon salt

⅛ teaspoon white pepper

⅛ teaspoon ground black pepper

Directions

Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.

Real Ceviche is 'cooked' by the acid in the lime juice; however some people prefer to cook the shrimp and scallops first, it's your choice. If you would like to cook the shrimp and scallops before adding them, don't 'over cook' them they get chewy.

Bring a quart of salted water to a boil and add 2-3 tablespoons of Zatarains(R) Shrimp/Crab Boil. Once the water comes to a boil add your shrimp and scallops and bring back to boil once it boils again remove and drain in colander in cold water. Allow to cool and then add to your bowl and mix well. Refrigerate until ready to serve at least 2-3 hours.

Info | Peruvian Ceviche Recipe In Spanish

prep: 30 mins additional: 3 hrs total: 3 hrs 30 mins Servings: 6 Yield: 6 servings

TAG : Skeeter's Ceviche

Appetizers and Snacks, Seafood, Shrimp,