Ceviche

Recipe By: Chef Eileen Morris
Serving Size: 8
Yield: 2 pound

Ingredients:

1/2 pound shrimp, peeled and cut into 1/2 “pieces
1/2 pound grouper, cut into 1/2” pieces
1/4 cup lime juice, fresh
1/4 cup lemon juice, fresh
2 teaspoons salt, to taste
1/2 teaspoon black pepper, to taste
2 teaspoon hot sauce, to taste
2 teaspoons honey, to taste
4 tablespoons cilantro sprigs, fresh, chopped
1/4 cup onion, chopped
1/4 cup green onions, chopped
1/2 cup sweet red pepper, chopped
1/2 cup olive oil
1 tablespoon jalapino, finely chopped/to taste

Directions:

Mix all items together and marinade in refrig for at least 1 hour. This is best served the same day.

No comments yet. Be the first.

Leave a reply

You must be logged in to post a comment.