To print this page, use your browser's print button, or use the copy/paste/print method.

buzz!


CEVICHE IXTAPA - MEXICAN CEVICHE AND BEER

My recollection of a ceviche made at a hotel I stayed at in Ixtapa, Mexico, near the Mexican village of Zihuatanejo. I think I spent a whole day sitting at the mid-swimming pool bar on an underwater barstool eating ceviche with a Corona Extra beer. Life is good!



Ceviche is a seafood cocktail that is "cooked" with a mixture of lime juice and spices. This particular ceviche is a combination of prawns and bay scallops. The seafood is embellished by tomatoes, cucumbers, onion, garlic, jalapeños and avocados.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©


INGREDIENTS: Makes 4 - 6 Servings

        •	8 limes,  freshly squeezed for lime juice
	•	1 Pound jumbo shrimp (about 15/pound) Deveined and sliced in half lengthwise
	•	½ Pound bay scallops (the small ones ½-¾ inch in diameter
	•	1 yellow onion, finely diced
	•	5  tomatoes, seeded and chopped,  include the juice
	•	1  English Cucumber, peeled and finely diced
	•	½ Cup fresh cilantro, chopped
	•	2 Cloves garlic, minced fine or mashed
	•	⅓ Cup pickled Jalapeño rings
	•	3 scallions sliced,  both green and white parts
	•	3 Tablespoons extra virgin olive oil
	•	3  Hass Avocados, peeled, pit removed (2 avocados sliced,  1 diced fine)
	•	Sea Salt to taste
	•	½ teaspoon of Mexican oregano
	•	Tortilla corn chip triangles 

DIRECTIONS:

1.  Place the shrimp and bay scallops in a bowl and pour the lime juice over them, covering the seafood
     completely.  Cover and refrigerate for an hour, or until slightly firm and opaque.

2.  Add onion, tomatoes, cucumber, cilantro, garlic, jalapeños, scallions, and olive oil. Toss gently to combine.

3.  Cover and refrigerate for 1 hour. When ready to serve, add diced avocados and salt and oregano as desired.
     Garnish the ceviche with slices of avocado and wedges of sliced limes.**SEE COOK'S NOTES** 

4.  Serve chilled  with tortilla chips and garnish with lime slices and maybe a cold Corona Extra.

COOKS NOTES** 
1.  It is advisable to use only Hass avocados.  I believe these are the only avocados that will accentuate the flavors in this dish and do the dish justice.

2.  Avocado can be replaced by Mangoes or Mexican papaya in this dish. This will give the ceviche a slightly
sweet touch.  This does not detract from the flavor,  but enhances the seafood in a different manner.




Copyright 2001© - 2011© The Gutsy Gourmet® - All rights reserved