Ceviche De Gringo Food

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.

CEVICHE DE GRINGO

Steps:

• Seafood should be cut up the same size to ensure even cooking around ¼ to ½ inch pieces.
• Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro.
• Combine all ingredients in a casserole dish preferable a glass one. The lime juice should just about cover the mixture and place in the refrigerator for 1 ½ to 2 hours. (Cooking time depends on how big you cut up the seafood, bigger pieces equals more time in the fridge.).
• Serve with corn/tostada chips, crackers "and once again I'm not saying this because I am one" or fried banana/plantain chips and an ice cold beer.
• And if you happen too have a few too many beers; take a shot of the juice from the ceviche in the morning. (Hangover Helper).