Ceviche Paradiso Recipe
Ingredients
| Tomatoes- 2 pounds, very ripe but firm, peeled and chopped | ||
| Onions | 2 Cup (16 tbs), chopped | |
| Garlic | 2 Tablespoon, minced | |
| Ketchup | 2 Cup (16 tbs) | |
| Green olive | 1 Cup (16 tbs) | |
| Jalapenos | 1 Cup (16 tbs), pickled | |
| Black pepper | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Bay leaves | 1 | |
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| Orange juice | 6 Ounce | |
| Water | 2 Quart | |
| Firm, Fresh White-Fish Fillets- 2 pounds, cut into 1/2-inch cubes | ||
| Lime juice | 4 Ounce | |
| Cocktail Shrimp- 1 pound, cooked (optional) | ||
| Virgin olive oil | 1/2 Cup (16 tbs) | |
| Avocados- 2 ripe, 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.
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.
Chef
