Ceviche

1 pound shrimp (any white sea fish will usually work, I have even seen it done with 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
 

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.

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Little Rock, AR 72211

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