SHRIMP SEVICHE "XNI PEC" (SEVICHE DE CAMARONES XNI PEC)
Steps:
- To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.
- While the shrimp is "cooking," make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper, to taste.
- When the shrimp are ready, drain them and discard the marinade. Toss with the Xni Pec. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.
ERIC AND DEBI'S SEAFOOD SEVICHE
This is a fresh seafood dish that pops with flavor and keeps you coming back for more. Serve with toasted points of fresh, gourmet bread.
Provided by Eric & Debi
Categories Ceviche
Time 6h45m
Yield 10
Number Of Ingredients 14
Steps:
- Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
- Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 9.4 g, Cholesterol 27.7 mg, Fat 1.6 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 523.8 mg, Sugar 5 g
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