Ceviche Recipe
Ingredients
| Seafood | 1 Pound | |
| Vinegar | 2 Tablespoon | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 8 oz ripe tomatoes, seeded, peeled, diced | ||
| Pearl onions | 4 Ounce, chopped | |
| 2 tbsp light oil | ||
| Oregano | 1 Teaspoon | |
| Dried oregano | 1/2 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.
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.
Chef
