Recipe: Fish and Shrimp Ceviche

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Fish and Shrimp Ceviche.

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Combine the fish and shrimp in a glass bowl. Fish and shrimp should be opaque when ready. Ceviche is a healthy Peruvian dish that is usually served as an appetizer.

Fish and Shrimp Ceviche Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Combine with the cucumber mixture and top with avocados. Shrimp Ceviche You can use shrimp instead of fish or add shrimp and make a shrimp and fish ceviche.
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Ingredients Fish and Shrimp Ceviche namely:

Set Up 1 of boneless raw fish (tilapia/swordfish).
Set Up 8-10 pcs of raw shrimp.
Set Up 6 pcs of lime.
You Need 1 pcs of lemon.
You Set Up 1 of medium size tomato (cut in small pieces).
You Need 1 of jalapeño (minced).
Set Up 1 of medium size red onion (cut in small pieces).
You Set Up 1/2 of avocado (cut in small cubes).
Set Up 1 of / cup minced cilantro.
You Need of Salt.
You Set Up of Pepper.
Set Up of Serrano pepper (minced) optional.

The ingredients for shrimp ceviche and classic fish ceviche are similar, but the procedure is slightly different. What makes a ceviche a ceviche is the way the fish is cooked, or—to be more accurate—the way it isn't cooked. The fish, or shrimp, is doused in lime juice and left to "cook" in the acid, a process. Ceviche is a seafood dish that originates from Peru but can be found served along all the coastal regions of Latin America.

Here's how to make Fish and Shrimp Ceviche step by step

Cut fish and shrimp in cubes. Put in a large size bowl.
Squeeze lime and lemon and mix with the fish and shrimp in the bowl. Make sure that the seafoods are fully covered. You can add more lime to do so..
Add the onions. Mix well. Cover with plastic wrap and put in the fridge for 1 1/2 hours. The seafoods will be cooked in lime. It will change the color..
After 1 1/2 hours, check if all the seafoods have changed their color. Means its cooked already..
When it's ready, add the tomatoes, avocado, cilantro, jalapeño pepper and serrano pepper (optional, if you want it spicy). Mix well. Season with salt and pepper..
Serve with tortilla/nacho chips. Best if served cold..

Each country has their own style of Ceviche, with some sticking to simple fish preparations and some adding in additional shellfish such as shrimp or scallops. We prefer a combination of the two. One unique thing about making ceviche is that you don't actually cook the shrimp (or fish if you are making fish ceviche) in the traditional sense. Instead, you soak the shrimp in lemon juice for about an hour until they turn pink and are ready to eat. After dicing tilapia and shrimp, add to medium size bowl. .

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