More Great Recipes: Appetizer | Shellfish

San Diego Ceviche


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

juice of 3-4 fresh limes
juice of 2-3 fresh lemons
5 diced roma tomatoes
1 small diced red onion
1-2 serrano peppers diced
2 cloves diced garlic
pinch cayanne pepper
1 lb fresh, devained, peeled shrimp
1/2 lb fresh bay scallops
4 tablespoons cilantro, chopped
1-2 ripe hass avacados, chopped


Place first 7 ingredients in a large tupperware dish.


Pour shrimp and scallops in a large pot of boiling water for 30 seconds.


Drain seafood mix, add to juice mixture.


Refrigerate 8 hours or overnight.


Add cilantro and avacado before serving.


Enjoy with tortilla chips or as a soft taco.


Pairs Well With


Notes

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