ceviche
(1 rating)
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This is from Big Taste of Little Rock. Great book!
(1 rating)
Ingredients For ceviche
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8 oz. shrimp, peeled and deveined
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8 oz. snapper or flounder, cut into 1 inch pieces
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2 jalapeno chiles, seeded and finely chopped
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juice of 8 limes
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1 vine ripened tomato, chopped
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1/2 red onion, finely chopped
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1 t. chopped fresh cilantro
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grated zest of 1 lime
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salt and pepper to taste
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lime wedges and chopped fresh cilantro for garnish
How To Make ceviche
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1Mix the shrimp, fish and jalapeno chiles in bowl. Add lime juice and toss to coat well. Marinate, covered in refrigerator for 6 hours or longer, tossing occasionally. Add the tomato, onion, 1 T. chopped cilantro, the lime zest, salt and pepper at serving time and mix gently. Spoon into martini glasses and garnish each with a lime wedge and additional chopped cilantro. Serves 4 to 6
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