RECIPE
Mexican
Seafood Ceviche
INGREDIENTS
2 large cups of shrimp and fish, freshly cut (The choice between
halibut-fillets and this combination is yours)
1 cup lemon juice, freshly squeezed
2-3 tomatoes, finely chopped/diced
1 sweet green pepper, finely chopped
1/2 cup cilantro, finely chopped
Salt to taste
1 tablespoon oregano
1/2 tablespoon each vinegar and tomato-sauce,
1 cup lettuce leaves, avocado and black-olives, finely chopped/sliced
DIRECTIONS:
1. Dice the shrimp and fish into 1/2 inch pieces
2. Marinate the shrimp and fish in lemon-juice for 2-3 hours in the
refrigerator in a covered container
3. Take out the container and add all the ingredients except for the
lettuce, avocado and black olives mix)
4. Let stand for about 1 hour in the refrigerator
5. Take out the mix, stir well
6. Garnish with lettuce, avocado and black olives
7. Serve fresh with tostadas aside
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Special Edition 2015 Food Mexico and Me 23