For all the seafood lovers:
Ceviche
Comments: Ceviche is also written seviche.
For this Peruvian dish, it is also possible to use any white fish fillet cubes, but leave cubes to marinate for 4 1/2 hours.
Servings: 6
1 pound [454 g] scallops
1 cup [250 mL] lime juice
1 pound [454 g] small shrimps or 2 cans salad shrimps, drained
1/3 cup [80 mL] finely chopped red onion
1/4 cup [60 mL] freshly chopped parsley
1 fresh hot pepper, finely chopped
1 teaspoon [5 mL] ground black pepper
1/2 teaspoon [2.5 mL] oregano
6 cherry tomatoes, quartered
1/4 cup [60 mL] olive oil
Cut large scallops into 3 or 4 pieces, leave small scallops whole.
Arrange scallops into a bowl; pour in lime juice and cover bowl.
Marinate scallops at room temperature, stirring from time to time, for 3 hours.
Drain scallops, throwing away marinade.
Well mix together drained scallops, shrimps, chopped red onion, parsley and hot pepper, ground black pepper, oregano, cherry to
2006-11-04
06:01:33
·
2 answers
·
asked by
lcsanders45
2
in
Food & Drink
➔ Cooking & Recipes