Ceviche

1 pound Fish pieces (halibut, swordfish, or your favorite)
1 poundBay shrimp
1 poundCalamari, cut into rings
5 Sea scallops, quartered
¾ cupLime juice
½ cupRed onion, finely diced
¼ cupChopped cilantro
1 cupSeeded and diced English cucumber
2Jalapeņo peppers, ribs and seeds removed, then minced
½ cupJudge Casey's Tomato Relish
2 tablespoonsOlive oil
1 teaspoonSalt
1Avocado, diced

 

Dry the fish with paper towels. The shrimp and calamari can retain a lot of water, which you want to remove.

Chop and combine all ingredients except avocados, and mix gently. I use a mandoline to thinly slice the red onion in this recipe. Cover and refrigerate for at least 30 minutes.

Remove from fridge when ready, add avocados and mix gently.

Serve with lime wedges and tortilla chips.


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