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Recipe: Delicious Caribbean Ceviche (spicy)

Caribbean Ceviche (spicy).

Caribbean Ceviche (spicy) You can have Caribbean Ceviche (spicy) using 27 ingredients and 9 steps. Here is how you cook it.

Ingredients of Caribbean Ceviche (spicy)

  1. You need of Marinade.
  2. Prepare 1/2 tsp of sugar.
  3. You need 1/2 tsp of salt.
  4. It’s 1/4 tsp of ground black pepper.
  5. It’s 1 of hot sauce to taste.
  6. It’s 2 oz of fresh lime juice.
  7. It’s 2 oz of fresh lemon juice.
  8. It’s 4 oz of fresh orange juice.
  9. You need of Garnishes.
  10. You need 4 oz of tomato seeded and diced 1/4inch.
  11. You need 2 oz of bell pepper green/red seeded, diced 1/8inch.
  12. You need 2 oz of onion, chopped1/8inch then rinsed with hour water and drain.
  13. It’s 2 tbsp of cilantro leaves minced.
  14. Prepare 2 tbsp of parsley minced.
  15. Prepare 2 of serano peppers unseeded finely diced.
  16. Prepare 2 of jalapeno peppers seeded finely diced.
  17. You need 5 of habanero unseeded finely diced. its to taste (i put 5 because that's how many i use, i also like heat which is why i dont deseed mine).
  18. Prepare of shellfish.
  19. It’s 32 oz of boiling water.
  20. You need 1 of green onion, white part and 1inch green sliced.
  21. It’s 20 of Shrimp peeled and devveined.
  22. It’s 12 oz of Mussels, scrubbed and debearded.
  23. It’s 12 of baby clams.
  24. You need 6 oz of scallops, rinsed.
  25. Prepare 2 oz of white wine.
  26. You need 1 oz of shallots diced.
  27. You need 1 of tostadas or tortilla chips.

Caribbean Ceviche (spicy) instructions

  1. Mix marinade ingredients well set in refrigerator.
  2. Prep garnishes set aside.
  3. Bring water to boil let simmer 5 minutes.
  4. Add shrimp to water to just cooked and remove and cool so they don't become rubbery.
  5. Return liquid to a boil and add scallops and remove from heat let stand 3 minutes.
  6. Cut scallops it should be milky white in center drain and rinse under child water..
  7. Combine clams, mussels, wine and shallots in a pan cover and steam until all shells are open and discard any unopened shells.
  8. Discard shells and dice all shellfish ( shrimp, scallops, mussels and clams).
  9. Combine marinade, shellfish and garnishes well and refrigerate for at least two hours. Before serving check seasonings.

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