Ceviche

2013-08-21T00:00:00Z Ceviche Arizona Daily Star
August 21, 2013 12:00 am

Ceviche

Makes: 2 servings

  • Pinch of granulated garlic
  • ¼ cup diced cucumbers
  • Pinch of black pepper
  • ½ of a Caribe pepper, minced
  • 1 cup Clamato
  • 1 cup pico de gallo
  • ¼ cup fresh-squeezed key lime juice
  • Pinch of salt
  • Pinch of oregano
  • 5 teaspoons soy sauce
  • ¼ pound swai fish filets cut into small pieces
  • Cilantro to taste
  • ½ of a jalapeno pepper, finely diced (to taste)
  • ¼ pound rock shrimp, cut into small pieces
  • 1 ripe avocado for garnish
  • Lime wedges for garnish

In a bowl mix the cleaned and cut swai and shrimp pieces together and add the lime juice, making sure all pieces are coated in juice. Place in the refrigerator to let the fish and shrimp “cook” in the lime juice for 3 to 4 hours. After the mix is cooked, drain half of the lime juice and mix in remaining ingredients except for the avocado and lime wedges.

Serve the ceviche cold in a cocktail glass with saltines and fresh tortilla chips. Garnish each with a lime wedge and avocado slices. Add siracha or your favorite hot sauce for a spicy kick.

From Carlotta Flores, executive chef, El Charro Café

From Carlotta Flores, executive chef, El Charro Café

Copyright 2014 Arizona Daily Star. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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