Ceviche

Ingredients:

 

1 pound shrimp (any white sea fish will usually work such as tilapia) cut into small pieces

8 limes juiced or enough to cover fish

1 tomato diced

1/2 cucumber, peeled, seeded and diced

1/2 onion diced

Salt and pepper to taste

1/2 cup Clamato Juice, optional

1/4 cup cilantro, optional

1 ear of corn, cut off the cob, optional

1 jalapeno, seeds and stems removed, optional

1 tablespoon hot sauce, optional

1 tablespoon olive oil

 

Directions:
 

1. Put fish in a bowl and cover with lime juice, cover with plastic wrap and refrigerate for 20 minutes.
 

2. Remove from refrigerator and pour out 1/2 of the lime juice.
 

3. Add the remaining ingredients and cover for another hour in the refrigerator.
 

4. Serve in a fancy glass with crackers or tortilla chips.

1-501-221-9400

11900 Kanis Road

Little Rock, AR 72211

Open Mon.-Sat.

Lunch & Dinner

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