The Greenwald family first experienced this ceviche out on a boat in Cabo and it is now a big family favorite. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
The Greenwald Family’s Shrimp And Seafood Ceviche
Ingredients
- shrimp- raw, very fresh, peeled & cleaned well, meat only, diced into 1/4” cubes
- seafood- very fresh, raw, meaty white fish preferably red snapper – pollock, mahi-mahi. Fish to be cleaned well, meat only, diced into 1/4” cubes
- tomatoes- diced into 1/4” cubes
- cucumber- pealed, diced into 1/4” cubes
- cilantro
- limes
- salt
- jalapeño- optional
- tostadas- flour or corn
- hot sauce
Instructions
- Mix equal amounts of raw cubed fish and shrimp. Soak the seafood with enough with lime juice to submerge the seafood. Cover the bowl and let sit until seafood cures and goes opaque, at least 1 hour. Once cured, remove any excess liquid from the seafood bowl. Add the vegetables and cilantro to the seafood. Then add new, fresh lime juice and salt to taste. (We add new lime juice so the ceviche won’t taste too ‘fishy’). Lay tostada on a plate and top with ceviche. Add hot sauce to taste.
- Category: Appetizers
- Cuisine: American
