Ceviche – Recipe from Lori Reinbold

Ceviche

3 ½ oz. chilled cooked white fish or shrimp

3 Tablespoons lemon or lime juice

Diced tomatoes

1 Tablespoon chopped onion

1 clove garlic crushed and minced

Fresh chopped cilantro

Dash hot sauce

Salt and pepper to taste

Directions

Steam the shrimp or fish. Add lemon, onion, garlic and chopped cilantro.

Stir in diced tomatoes and hot sauce. Chill and marinate the ingredients in the refrigerator. Traditionally ceviche is not cooked. The citric acids “cook” the fish. This is an alternative to cooking the shrimp or fish.

Modifications:

Add diced jalapeno.

Add additional types of seafood.

Serve over cream cheese for a vegetable dip.

For a sweeter ceviche try adding a little fresh fruit.

Makes 1 serving