Get ready to bait your chip! The dish ceviche is traditionally made of bitesize pieces of raw seafood that are marinated in citrus juices and seasoned with hot pepper. It has a very Mexican/South American taste to it. It can be made with almost any variety of seafood including fish, shrimp, or scallops. Some think that the acidity in the citrus “cooks” the seafood, however this is not true. It does change the color and texture of the raw seafood by denaturing it’s proteins but does not kill bacteria the way heat does. When making this dish it’s important to use very, very fresh seafood. I picked up the shrimp for this from shoprite so I decided to be a sissy and use cooked shrimp. Next time I think I’ll try making it with raw scallops. Any local fisherman out there want to hook me up with some?
Yeild: 4 appetizer size servings
1/2 lb seafood of your choice (fish, shrimp, scallops)
juice of 3 limes
1/2 jalepeno pepper, minced
1/8 c. minced red onion
1/8 c. minced orange or yellow bell pepper
1 clove garlic, minced
2 T. chopped cilantro
Cut seafood into bitesize pieces. In an tupperware bowl mix together seafood, lime juice, jalepeno, onion, pepper, garlic, cilantro, salt and pepper. Put the lid on and refridgerate for 3-4 hours. Immediately before serving dice avacado and fold into the ceviche. Serve chilled with chips or just cocktail forks.