Ceviche De Gringo Recipe

Name: Ceviche De Gringo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb bay scallops (if sea 1/4 them) or 12 lb sea scallops (if sea 1/4 them); 12 lb shrimp, uncooked; 1 lb firm white fish fillet, and i'm not saying this because i'm a gringo (snapper or grouper is best or if your poor tilapia, mahi, or shark.); aromatics & spices; 12 bunch cilantro, if your not sure add less then add more if needed; 1 red onion, washed with lime and 1 tsp. salt soak 10 min. then rinse juice; 2 -3 serrano peppers or 2 -3 jalapenos or 1 habanero pepper, seeded; 1 -2 tomatoes; 1 -2 celery rib; 1 -2 garlic clove; 8 -10 limes, juice of (squeeze all the juice); 3 tablespoons olive oil; salt & pepper; avocado, if you like them i think they are gross cut them the same size as the seafood (optional); ½ cup corn, off the cob (optional); 12 lb cooked octopus (optional); 12 lb squid, uncooked (optional)

Servings: persons

12 lb bay scallops (if sea 1/4 them) or 12 lb sea scallops (if sea 1/4 them)
12 lb shrimp, uncooked
1 lb firm white fish fillet, and i'm not saying this because i'm a gringo (snapper or grouper is best or if your poor tilapia, mahi, or shark.)
aromatics & spices
12 bunch cilantro, if your not sure add less then add more if needed
1 red onion, washed with lime and 1 tsp. salt soak 10 min. then rinse juice
2 -3 serrano peppers or 2 -3 jalapenos or 1 habanero pepper, seeded
1 -2 tomatoes
1 -2 celery rib
1 -2 garlic clove
8 -10 limes, juice of (squeeze all the juice)
3 tablespoons olive oil
salt & pepper
avocado, if you like them i think they are gross cut them the same size as the seafood (optional)
½ cup corn, off the cob (optional)
12 lb cooked octopus (optional)
12 lb squid, uncooked (optional)

1
Seafood should be cut up the same size to ensure even cooking around 1/4 to 1/2 inch pieces.
2
Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro.
3
Combine all ingredients in a casserole dish preferable a glass one.
4
The lime juice should just about cover the mixture and place in the refrigerator for 1 1/2 to 2 hours.
5
(Cooking time depends on how big you cut up the seafood, bigger pieces equals more time in the fridge.
6
).
7
Serve with corn/tostada chips, crackers and once again Im not saying this because I am one or fried banana/plantain chips and an ice cold beer.
8
And if you happen too have a few too many beers; take a shot of the juice from the ceviche in the morning.
9
(Hangover Helper).

1673

kcal

Calories

Fat

Carbs

338

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 17 ingredients. The key ingredients include: 12 lb bay scallops (if sea 1/4 them) or 12 lb sea scallops (if sea 1/4 them), 12 lb shrimp, uncooked, 1 lb firm white fish fillet, and i'm not saying this because i'm a gringo (snapper or grouper is best or if your poor tilapia, mahi, or shark.), aromatics & spices, and more.

Yes, Ceviche De Gringo 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.

Ceviche De Gringo

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