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Ceviche

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Ingredients
  Seafood 1 Pound, cut into bite size pieces
  Vinegar 2 Tablespoon
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Ripe tomatoes 8 Ounce, seeded, peeled, diced
  Pickled pearl onions 4 Ounce, chopped
  Light oil 2 Tablespoon
  Fresh oregano/1/2 teaspoon dried oregano 1 Teaspoon
Directions

Wash seafood in cold water mixed with vinegar.
Pat dry.
Place in a glass or porcelain bowl.
Sprinkle with lime and lemon juices.
Marinate in refrigerator overnight, stirring occasionally.
Add tomatoes, onions, oil and oregano.
Transfer seafood mixture to serving bowls or scallop shells.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Ingredient: 
Seafood

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