Ceviche Recipe - Cooking Index
Ceviche Recipe - Cooking Index
| 1 lb | Fresh conch or scallops | |
| = (or a combination) | ||
| 1 cup | Fresh lime juice | |
| 1 cup | Diced avocado | |
| 1/2 cup | Minced red onion | |
| 1/2 cup | Finely-chopped seeded tomato | |
| 1/4 cup | Cilantro | |
| 2 tablespoons | Olive oil | |
| 2 teaspoons | Minced jalapeño | |
| 1/2 teaspoon | Salt | |
| 1/8 teaspoon | Cayenne | |
| 1/4 teaspoon | Cumin |
Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.
Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E18) - from the TV FOOD - NETWORK
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