Cilantro Seafood Ceviche

1. 1

   Cut shrimp and squid into small bite size pieces.

2. 2

   Place meat in a large bowl and pour in the lime juice (meat should be completely covered with the lime juice).

3. 3

   Cover and let soak in the refrigerator for 1-2 hours or until the meat is tender and white (The whiteness of the meat will tell you that it has cooked in the acid).

4. 4

   Add cilantro and tomatoes and mix well.

5. 5

   Add salt and pepper to taste.

6. 6

   Place in a sealed container and chill.

7. 7

   Serve cold alone immediately or let soak for more flavor.

8. 8

   The recipe keeps refrigerated in sealed container for 3-4 days.

9. 9

   Note: If you are squeamish about eating seafood cooked in mere acid (like my mom is), you may use half-cooked, blanched seafood in this recipe instead of uncooked seafood (The result will not be as tender a meat, but I have tried both, and the results are comparable).

* Per serving · 4 servings · Values may vary.