Beef Ceviche Food

MEXICAN CARNE APACHE RECIPE

Steps:

• In a large shallow baking dish, spread out the uncooked ground beef evenly. Pour the lime juice over the top and mix together well with a fork.
• Either let sit at room temperature for 4 hours or refrigerate 10 to 12 hours or overnight to marinate and "cook" the beef. Stir the mixture every so often to combine the juices.
• After marinating the beef, stir in the juices and add the tomatoes, onions, chile peppers, salt, and pepper.
• Serve with corn chips, corn tortillas, saltine crackers, or Mexican Guerreros (your choice).
• Serves many.

MEXICAN CEVICHE

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

CEVICHE

Steps:

• Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
• Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.