Monday, July 1, 2013

EASIER-THAN-IT-LOOKS RECIPE: ADAM'S CEVICHE

Last month we went on a great vacation trip to San Diego.  One of the things that made it so enjoyable was visiting our friends Stacey and Adam and enjoying the ceviche that Adam made. 

I've always been reluctant to explore preparing ceviche because of the idea of not cooking the fish that we are going to eat.  Well I learned, and got the opportunity to enjoy, the non-traditional "cooking" of  fish that I love. As you'll see in the recipe below, the fish cooks in lemon and lime juices.  The acid of the juice does actually cook the fish that is soaking in it.  We tried it.  It came out great.  I want to share it with you.  Let me know what you think.
  
Adam's Ceviche
Ingredients:

1 - 2 lbs.  Scallops/Red Snapper/Tuna or other Fresh Fish (we used lobster, mahi, scallops, and cooked shrimp)
1 lb. Shrimp (small, cooked)
1/2 cup chopped onions (or more depending on your taste)
3/4 cups cilantro
2 - 3 large tomatoes, chopped
2 stems green onion, chopped
3 lemons (juice)
3 limes (juice)
salt, ground pepper (to taste, we left the salt out)
jalapeno chile or serrano pepper, chopped (optional)
1 cup clam juice (optional)
1 small can tomato sauce (optional)
red pepper flakes (to taste, optional)
garlic, minced (optional)

Preparation:

Cut the fresh fish and cooked shrimp and put it into a mixing bowl, with the chopped vegetables, cilantro, garlic, and red pepper flakes.  Add clam juice and/or tomato sauce. 
Pour the juice of the lemons and the limes over the mixture. Be sure the fish is all covered by the juice.
Cover the bowl and let it sit overnight in the refrigerator.  It is good to serve with tortillas, or other chips.

Get creative with this recipe.  Adam won't mind.
 

 


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