Caribbean Ceviche (spicy) Recipe

Name: Caribbean Ceviche (spicy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp sugar; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 hot sauce to taste; 2 oz fresh lime juice; 2 oz fresh lemon juice; 4 oz fresh orange juice; 4 oz tomato seeded and diced 1/4inch; 2 oz bell pepper green/red seeded, diced 1/8inch; 2 oz onion, chopped1/8inch then rinsed with hour water and drain; 2 tbsp cilantro leaves minced; 2 tbsp parsley minced; 2 serano peppers unseeded finely diced; 2 jalapeno peppers seeded finely diced; 5 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); 32 oz boiling water; 1 green onion, white part and 1inch green sliced; 20 Shrimp peeled and devveined; 12 oz Mussels, scrubbed and debearded; 12 baby clams; 6 oz scallops, rinsed; 2 oz white wine; 1 oz shallots diced; 1 tostadas or tortilla chips

Servings: persons

1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground black pepper
1 hot sauce to taste
2 oz fresh lime juice
2 oz fresh lemon juice
4 oz fresh orange juice
4 oz tomato seeded and diced 1/4inch
2 oz bell pepper green/red seeded, diced 1/8inch
2 oz onion, chopped1/8inch then rinsed with hour water and drain
2 tbsp cilantro leaves minced
2 tbsp parsley minced
2 serano peppers unseeded finely diced
2 jalapeno peppers seeded finely diced
5 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)
32 oz boiling water
1 green onion, white part and 1inch green sliced
20 Shrimp peeled and devveined
12 oz Mussels, scrubbed and debearded
12 baby clams
6 oz scallops, rinsed
2 oz white wine
1 oz shallots diced
1 tostadas or tortilla chips

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.
10
Before serving check seasonings

2585

kcal

Calories

227

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp ground black pepper, 1 hot sauce to taste, and more.

Yes, Caribbean Ceviche (spicy) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caribbean Ceviche (spicy)

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