Ceviche Recipe - Cooking Index
Ceviche Recipe - Cooking Index
| 1 lb | Fresh bay scallops | |
| 1 lb | Fresh shrimp | |
| 1 lb | Cod fillets - cut into 2 inch pieces | |
| 6 | Limes - juiced | |
| 4 | Fresh green chilies - parched, peeled, chopped | |
| 1/4 cup | Olive oil | |
| 1 tablespoon | Chopped fresh cilantro | |
| 1/8 teaspoon | Oregano | |
| Salt and pepper to taste | ||
| 1 | Red Spanish onion - thinly sliced (small) | |
| 1 | Avocado - cut in thin wedges | |
| 1 | Tomato cut in wedges |
Place seafood in shallow glass dish, and pour lime juice over all. Marinate in refrigerator for 4 hours turning at least twice. Combine everything else except avocado and tomatoes, and pour over seafood, and toss lightly.
Serve on a bed of lettuce with avocado and tomato wedges.
Mexican Family Favorites
Source:
Molto Mario
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