Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, my take on seafood ceviche. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
My take on seafood ceviche is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. My take on seafood ceviche is something that I have loved my whole life. They’re fine and they look fantastic.
Here is how you achieve that. Ingredients of My take on seafood ceviche. My take on seafood ceviche instructions.
To get started with this recipe, we have to prepare a few ingredients. You can have my take on seafood ceviche using 6 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make My take on seafood ceviche:
- Take 1 1/2 lb shrimp and scallops.
- Prepare 1 1/4 bunch cilantro
- Prepare 1/4 slice onion, red, yellow and green peppers.
- Prepare 1 pinch salt
- Get 1 dash cracked black pepper
- Get 1 cup lemon and lime juice.
The ceviche is made with salmon, shrimp, and of course, lots of lime juice. You can substitute other fish, like tilapia, as well. Use fewer chile peppers (or remove the seeds) if you don't like it too spicy. In Peru, it is generally eaten with sweet potatoes.
Instructions to make My take on seafood ceviche:
- Mix all ingredients together and put in the bottom of refrigerator for 3 hours. After 3hrs remove from fridge spoon into your favorite dish and garnish with a plantain chip and ENJOY. .
My Ceviche is a little takeaway shack; you get your food in clear plastic containers, and then you take it away — unless, like I did, you sit on the bench and simulate something of a self-serve. Once you've got seafood cooked in lime juice, you've got a ceviche. Make it your own from there—despite what my mom would tell you, there's really no secret. The star of this batch was pretty tough to pick, but we have to applaud Foodbeast Oscar (@oscaroni) for his Shrimp Ceviche take on a Taco Bell Crunch Wrap. This recipe is a staple in Mexico.
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