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Baja Ceviche
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Kathy Orfall
2 lbs | cubed fresh white fish or bay scallops, (I use cooked salad shrimp) |
5-10 | serrano or jalapeno peppers, diced |
1 | red bell pepper, , diced |
1 | green bell pepper, , diced |
1 | red onion, , diced |
3 | ripe tomatoes, , diced |
1 or 2 | garlic cloves, minced |
1 bunch | cilantro, stems removed and minced |
1 tsp. | brown sugar |
Salt & pepper to taste | |
2 cups | lime juice |
½ cup | lemon juice |
2 | avocados, diced |
Tortilla chips or saltine crackers, (Baja style!) |
Combine all ingredients, except ½ the cilantro and the avocado, if using, in a large bowl. Cover and refrigerate at least 2 hours, stirring occasionally. When fish becomes opaque you know it is “cooked” by the lime juice. (This doesn’t matter with the cooked shrimp.) I then drain most of the liquid off, add the rest of the cilantro and avocado and serve.
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