Ceviche

  Well I tried to get the hubs to write this post, but he refused.....{not that I was at all surprised ;)} I thought since he did all the preparing and cooking this time, it would be fun if he blogged about it too, but this obviously is not his idea of fun. =) So I will be a good little wifey and write for him. =)
  Daren has been wanting to try and make this ever since about two summers[ish] ago.....Our Hispanic neighbor had made some and gave him a taste of it and he thought it was delicious. {Me? I wasn't all that impressed} He had said something about trying to make it again the other day and while I was shopping at the oriental market I picked up the Serrano chili peppers that he needed and then he stopped at the grocery store on the way home from work Tuesday morning and got the rest of the ingredients.
  He had searched  different ceviche recipes and came up with several that sounded similar to what he had eaten, so he combined parts from each one and came up with this.  And for those of you who don't know what ceviche is.....(I didn't when Daren brought it here the first time)....It's a Spanish dish, kind of like a fresh salsa but made with  fresh, raw shrimp, fish and/or other seafood that has marinated/cooked in the fridge in lime juice. It  would be more of a refreshing, summer time, cook-out type food, but it still tastes the same in winter, I guess. =)  

Ceviche 

yield: around 8-10 cups (too much for one person or even two)

 3/4 lb fresh Tilapia fillets (or any other firm white fish)

3/4 lb fresh shrimp (or scallops or a seafood mix)

7 limes, juiced

1 bunch cilantro, chopped

1 small cucumber, seeded and chopped

1/2 red onion, diced

1 firm, ripe avocado, chopped

1 small tomato, chopped

2 Serrano chili peppers, sodded and chopped

2 cups Clamato (clam and tomato juice cocktail)

2 tsp red chili salt

hot sauce to taste

Corn Tostadas (he got them at a Hispanic market)

proof that Daren actually did make this ;)

Chop the tilapia into bite sized pieces. place it and the shrimp in a shallow baking dish. Squeeze the lime juice over until it is covered. Cover and put into fridge to marinate/cook all day or overnight. Remove from the fridge and drain the lime juice off. 

getting the vegetables all chopped... 

Add all the chopped vegetables, seasonings and Clamato. Stir it all together. Cover and refrigerate for at least another hour. Serve chilled with corn tostadas.

     

   I did try it again and it was ok, but I'm just not a huge fan, although I think he did an excellent job of making it =). Daren thought it was pretty good for his first attempt. It did make me start craving Mexican food though, so I ended up making spanish rice which turned out great and really hit the spot! That post will be coming soon.... 

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God made Him who had no sin to be

sin for us, so that in Him we

might become the righteousness

of God.

2 Corinthians 5:21 

Until next time, =)

♥ Sheila