Ceviche Veracruz

You can find this recipe at El Restaurante. 

Cantina Laredo Ceviche

Cantina Laredo Ceviche recipe

Recipe courtesy of Cantina Laredo (cantinalaredo.com)

Makes 8 servings

1 lb. tilapia*

8 oz. bay scallops*

8 oz. shrimp (31/35), peeled and deveined, boiled*

1 1/2 c. fresh lime juice

1/2 t. kosher salt

1/4 c. Cholula hot sauce

6 T. capers, drained

12 each green olives, queen sized, sliced 18-in.

6 oz. red bell peppers 1/8-in x 1 1/2-in.

6 T. cilantro, finely chopped

1 1/2 c. diced tomatoes, seeds removed

11/2-oz can jalapeños, drain and finely chopped, seeds removed

3 t. Mexican dry oregano

2 t. salt

6 T. salad oil

*NOTE: If seafood is frozen, thaw overnight in refrigerator. Seafood in this recipe has to be completely thawed in order for the lime to cook it.

Place 4 cups water into small saucepan; place over high flame. When water boils, add shrimp and cook for 3 minutes, then remove from heat. Drain shrimp and refrigerate to cool.

     Remove thawed scallops, tilapia and boiled shrimp from the refrigerator and place on clean, sanitized cutting board. Cut all seafood into 1/2-inch chunks, then place into a 2-quart plastic container.

     Pour fresh lime juice over the seafood. Cover with plastic lid and place in refrigerator for 12 hours to cook. After 12 hours, drain the juice. Add kosher salt and Cholula hot sauce to seafood. Mix together well using plastic spatula. Return mixture to refrigerator.

     Measure and process capers, olives, red onions, cilantro, tomatoes, jalapeños, oregano, salt and salad oil and place into mixing bowl. Remove seafood from refrigerator and add to mixing bowl with vegetables. Gently mix well with rubber spatula. Place back in refrigerator if not used immediately.

     Serve with tostada chips or crackers.