Simple. Frugal. Basic. Ceviche
by Jesi LopezWhen seafood goes on sale, at the grocery store, this a recipe that comes to mind to add to my meal plan for the week. Made with fresh (or thawed) seafood and delicious fresh veggies, this is a perfect meal for those warm sunny days.
Simple. Frugal. Basic. Ceviche
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Latin American
Servings
4-6
Prep Time
45 minutes
Cook Time
15 minutes
This light and refreshing recipe is the perfect appetizer or dinner on a busy evening. The citrusy marinade with the medley of seafood and vegetables is the perfect combination. I like to pair this recipe with tortilla chips or even a thin and light cracker.
Ingredients
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1 lemon, lime and orange, juiced
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4 medium sized tomatoes, diced
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1 bunch cilantro, minced
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½ red onion, diced
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3 green onions, diced
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2 cloves garlic, minced
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2 bell peppers (red and green), seeded and diced
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1 package raw shrimp, shelled and deveined
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1 package scallops
(Package of scallops can also be substituted for another bag of shrimp).
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¼ cup ketchup
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2 tablespoons oil
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Seasoning, to taste (Tajin or Salt and Black pepper)
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2 tablespoon corn starch
Directions
Pour the juices of the lime, lemon and orange into a medium sized pot. Add ketchup and stir to combine.
Prepare the seafood by removing shells and veins in the shrimp. Place seafood into a bowl and sprinkle with cornstarch and stir to scrub it clean.
Rinse seafood well with cold water and drain. Add seafood to the citrus sauce, stir, and bring the mixture to a boil.
Remove the pot from the stove and cool the seafood in the fridge.
Mince the garlic and cilantro and add to a boil. Add diced tomatoes, red onion, bell peppers, and green onions to the bowl. Drizzle with oil and season with Tajin (or salt and pepper, if you prefer).
Once the seafood is cooled, pour into the bowl of vegetables and stir well.
Enjoy 🖤