Ceviche. 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.
Because the dish is eaten raw, and not cooked with heat. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. You can have Ceviche using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Ceviche
- You need 1 lb of cooked baby shrimp thawed.
- Prepare 12 oz. of Imitation crab meat shredded.
- Prepare 1/2 of onion diced.
- It's 1 of tomato diced.
- You need of Fresh cilantro chopped.
- Prepare 1 of Serrano pepper diced.
- It's 5 of Limes.
- It's of Salt and pepper to taste.
- Prepare 2 tbsp of ketchup.
- It's 1 pkg of tostadas.
Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked". Spread the fish evenly in a large, non reactive pan.
Ceviche step by step
- Mix all seafood and veggies in a large bowl..
- Cut limes in half and squeeze juice on top and mix again.
- Add salt and mix, add ketchup and mix..
- Serve cold on tostadas.
Mix all of the citrus juice and pour over the fish. The citrus juice will cook the fish throughout. Ceviche is a healthy Peruvian dish that is usually served as an appetizer. It's generally made from raw fresh fish or shrimp, that's marinated in lemon and/or lime citrus juices. The acidity in the citrus cures the fish causing it to denature the proteins and become firm and opaque while absorbing flavor.