“Our New Year's Eve tradition is to have a Mexican extravaganza for an early dinner. Wanting something on the lighter side that goes well with Champagne we sought out an amazing Ceviche recipe. I took two recipes from Emeril on the Food Network's website and came up with this recipe. My husband and I lived in San Diego for 10 years and spent some time in Mexico eating authentic Mexican food, and I have to say this is the best Ceviche I have ever had.”
READY IN:
3hrs 50mins
SERVES:
4-6
YIELD:
5 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop shrimp and scallops in small uniform pieces. In a shallow glass pan combine shrimp and scallops with lemon, lime and orange juice. Marinate the shell fish for 3 hours, stirring every hour. Meanwhile, combine the cucmber, onion, jalapeno, tomatoes, avacado, cilantro, salt, cumin, and cayenne pepper in separate bowl. After the fish has marinated for three hours, drain and reserve the juice. Stir the fish and tomato mixtures together. Add some of the reserved juice to the mixture until desired consistency and acidity is reached. Cover and refrigerate for 30 minutes. Remove from refrigerator and let stand at room temperature for 30 minutes. Serve in chilled martini glasses with tortilla chips.

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