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Ceviche Paradiso

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Ingredients
  Tomatoes 2 Pound, peeled and chopped (Very Ripe But Firm)
  Onions 2 Cup (32 tbs), chopped
  Garlic 2 Tablespoon, minced
  Ketchup 2 Cup (32 tbs)
  Green olives 1 Cup (16 tbs), halved
  Pickled jalapeno 1 Cup (16 tbs), sliced
  Black pepper 1 Teaspoon
  Salt 4 Teaspoon (1 Teaspoon Plus 1 Tablespoon)
  Oregano 1⁄2 Teaspoon
  Bay leaves 2
  Cilantro 1⁄2 Cup (8 tbs), chopped
  Fresh orange juice 6 Ounce
  Water 2 Quart
  Firm white fish fillets 2 Pound, cut into 1/2-inch cubes (Fresh)
  Fresh lime juice 4 Ounce
  Cocktail shrimp 1 Pound, cooked
  Virgin olive oil 1⁄2 Cup (8 tbs)
  Ripe avocados 2 , sliced
Directions

GETTING READY
1) In a bowl, mix together tomatoes, onions, garlic, ketchup, olives, jalapenos, pepper, 1 teaspoon salt, oregano, bay leaves, cilantro, and orange juice.
2) Cover and refrigerate the sauce 2 to 3 hours.

MAKING
3) In a pot, boil the water with 1 tablespoon salt.
4) Take the off the heat and immediately add fish fillets, cooking slightly for only 30 to 45 seconds.
5) Using slotted spoon remove, drain and cool the fish.
6) In a bowl, mix the fish with lime juice, allow to marinate for 15 minutes, and drain.
7) Mix the fish with the very cold tomato sauce.
8) Stir in the cooked shrimp and olive oil.
9) Allow to marinate the ceviche in the refrigerator, covered, 2 to 4 hours before serving.

SERVING
10) Garnish individual portions with slices of ripe avocado.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Party, Healthy
Preparation Time: 
160 Minutes
Cook Time: 
5 Minutes
Ready In: 
165 Minutes
Servings: 
20

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