Source: Mexican Traditional
Makes 8 servings.
Preparation time: 12 hours
Tips: Serve with saltine crackers
Ingredients
Preparation
2 pounds fresh shrimp or fresh fish
1 cup fresh lemon & lime juice (mixture of both)
1/2 cup fresh orange juice
2 teaspoons salt
1 large onion, chopped
2 to 3 large fresh tomatoes, chopped
1 hand full fresh cilantro, remove stems and chop
fresh serrano or jalapeno peppers, amount to hottness desire, chopped
1. Peel and/or clean shrimp or fish. Chop into about 1/4 to 1/2 inch pieces.
2. Place lemon/lime and orange juices in a deep dish. Add shrimp or fish pieces. Juices should cover fish. If there is not sufficient liquid you will need to add more juices in about the same ration. Sprinkle with salt.
3. Cover dish and place in refrigerator for several hours or overnight mixing now and then to assure all the seafood is in good contact with the juices and pickles uniformly. The juices will "pickle/ cook" the fish in few hours. Fish/shrimp will change from transparent to solid white, this indicates seafood is ready to be mix with vegetables.
4. When all seafood has the appearance of cooked seafood, using a spoon remove the fish/shrimp parts from the juices allowing some of the juice to be transfer with it. Mix seafood with the chopped onions, tomatoes and cilantro.
5. Add salt and fresh serrano or jalapeno peppers to taste. Refrigerate for about 1 hour to allow flavors to mix.
6. Serve cold.
In Mexico this dish is served as a appetizer always accompanied with saltine crackers, Worcestershire sauce, Tabasco sauce and few slices of avocado. Few people also like to add some catsup to their serving.
NOTES : 1) Onions, tomatoes and cilantro amounts are approximately since they will vary with their size, adjust amount to your taste and visual appearance.
Ceviche
Fish or Shrimp
