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WildCheff Spicy Ceviche
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Posted In: Seafood
Page Views: 468 views
Preparation Time: -0 minutes
Cooking Time: -0 minutes
Course: appetizers
PrintIngredients
½ lb of lean white-fleshed fish filet, small cubed (striper/rockfish, red snapper, sea bass) ½ lb of small shrimp, peeled and deveined ½ C of fresh lime juice ½ C of red onion, minced 2 tsp of garlic, minced 2 tsp of WildCheff Fish-Lover’s Blend (a blend of fresh herbs) 2 tsp of sea salt ½ tsp of fresh ground black pepper ¼ C of cilantro, fresh chopped 1 C of organic tomato ketchup 1 Tbsp of sauce from Chiles in Adobo sauce 1 avocado, pitted, peeled and sliced
Directions
Place the fish filet in a shallow glass dish. Add the lime juice over the fish, cover and marinate for up to 2 hours at room temperature, or until opaque. (The acid from lime juice will cook the fish). Stir in the shrimp, onion, Fish-Lover’s Blend, garlic, sea salt, and pepper. Toss, cover again, and refrigerate for 30-40 minutes to chill. Drain the fish mixture to remove any excess lime juice. Add the chopped cilantro, ketchup, and adobo sauce. Mix well. Spoon ingredients into glass dishes, and garnish with avocado slices. To finish, drizzle a small amount of WildCheff Blood Orange Olive Oil on each ceviche when you serve it.