Gulf Coast Ceviche Recipe
Credits: The OsoMan
E_Mail: Martrak@Aol.Com
Servings: 30
Prep: 1 1/2 days
Ingredients:
1.5 lbs of redfish or other firm fleshed fish
1.5 lbs of shrimp (med size)
juice from 20 limes
1.5 lbs of Romano tomatoes
1 lb. of white onions
1 13oz jar stuffed salad olives
1 lb of celery
1 small bell pepper
5 fresh serrano peppers
8 bay leaves
1 tsp. oregano
3 cloves of garlic (minced)
3 tsp. salt
1 tsp. pepper
1/2 cup olive oil
1/4 cup chopped fresh cilantro
(You can add Cayenne pepper to taste, for the brave souls.)
Cut raw fish into 1/2 cubes and shrimp into 1/4 or 1/2 pieces. Place into a large non-metallic bowl. Cover with lime juice and marinate in refrigerator 8-10 hours, stirring occasionally. It must sit for this length of time as the acid in the lime juice will cook the fish & shrimp. Finely chop vegetables and mince serrano peppers. A food proccessor does wonders for you here. Remove 2/3 of the lime juice from fish. (Save and add if mixture seems too dry.) Add all the vegetables & seasonings to fish and refrigerate several hours to allow flavors to blend. This will keep in refrigerator 4-5 days. Serve with fritos or crackers.
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