Shrimp and Seabass Ceviche

May 23, 2009.   1 Comments.   Categories Appetizers, Salads, Seafood, Southwestern / Mexican.  

• 2 pounds of shrimp (butterflied – either leave whole or chop)
• 1 pound of sea bass (½ inch cubes)
• Juice from 4 limes
• Juice from one lemon
• 2 medium tomatos, diced
• 1 small white onion, finely chopped
• 2 small yellow and red sweet peppers, chopped
• 2-3 jalapeños or serrano peppers (more if you like it spicy), chopped
• 3/4 cup cilantro, washed and chopped
• 1 teaspoon of olive oil
• salt and pepper to taste
• lettuce leaves

In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque in color.  This process actually “cooks” the raw fish.

In another bowl combine the tomato, onion, red pepper, jalapeño or serrano, cilantro, olive oil, salt and pepper.

Take “cooked” fish and combine with remaining ingredients; cover the bowl and chill Ceviche in the refrigerator until ready to serve.

Serve the ceviche on top of lettuce leaves, garnish with avocado slices.  Serve with plantain or corn chips