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Spanish-Style Ceviche Recipe Video
|Peeled deveined shrimps||1 Cup (16 tbs)|
|Scallops||1 Cup (16 tbs)|
|Lime zest||1 Teaspoon|
|Zest of lemon||1 Teaspoon|
|Lime juice||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Hot sauce||1 Teaspoon|
|Cilantro||1 Tablespoon (Use Fresh)|
|Tomato||1 (Use Fresh)|
Calories 1072 Calories from Fat 151
% Daily Value*
Total Fat 27 g42%
Saturated Fat 4.6 g22.9%
Trans Fat 0 g
Cholesterol 618.8 mg206.3%
Sodium 1730.6 mg72.1%
Total Carbohydrates 21 g7%
Dietary Fiber 8.7 g34.6%
Sugars 5.1 g
Protein 189 g377.6%
Vitamin A 28.8% Vitamin C 62.8%
Calcium 44.5% Iron 24.3%
*Based on a 2000 Calorie diet
Boil water in a pot and add shrimps, scallops and snapper. Let it sit in water for only 30 seconds. Take them out of the boiling water and put them in an ice bath.
Grate a lime to take out the zest of lime.
Cut the lime and take out the juice.
Take out the zest of a lemon and then take out the juice.
In a separate bowl take the poached sea foods and add 1 teas spoon of lime zest and 1 tea spoon of lemon zest. Pour all lemon juice and lime juice in the bowl.
Add some finely minced shallots, about 1 teaspoon of hot sauce and some fresh cilantro after chopping coarsely.
Give all ingredients a good stir. Add rest of the lime juice. Keep the mixture in refrigerator for 3 hours.
Take a ripe avocado. Cut in two equal halves and remove the seed. Scoop out the avocado in one single piece. Cut the avocado into small pieces.
Dice some fresh tomatoes.
Serve ceviche in a tall flat glass, fill it up and place some pieces of avocado and some diced tomatoes.
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