Summer Seafood Ceviche

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

SUMMER SEAFOOD CEVICHE

Steps:

• Bring a large pot of salted water to a boil.
• Fill a large bowl with ice water, set aside.
• Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
• Put squid into boiling water, count to 5 then remove to cold water.
• Put scallops into boiling water, cook 1 minute then remove to cold water.
• Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
• Refrigerate one hour.
• Drain Rotel tomatoes well in colander.
• In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
• Refrigerate at least 3 hours.
• Serve cold.

SUMMER SHRIMP CEVICHE

Steps:

• Pour lemon and lime juices on shrimp. Combine the cucumber, red onion, green onion, and shrimp in a large bowl. Pour in the tomato, and mix well. Season to taste with salt, pepper, garlic salt, and hot pepper sauce. Add avocado and cilantro. Cover, and refrigerate for at least one hour. Place in dish garnished with cilantro. Serve with corn chips.