Aruba Rocks Ceviche
You can scoop up ceviche with tortilla chips as a fresh appetizer or serve it in a margarita glass as an entree. It’s a light, fresh, and healthy dish that’s easy to whip up in a snap. Bring the islands home! | www.lakesidetable.com
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Refrigeration
- Cuisine: Mexican
- 8 ounces sushi grade white fish (tilapia), raw and cubed
- 8 ounces sushi grade darker fish (tuna), raw and cubed
- 8 ounces sushi grade salmon, raw and cubed
- 8 ounces raw shrimp, peeled and deveined
- 1 cup fresh lime juice
- 1 avocado, diced
- 1/2 cup grapefruit, peel, pith, and membranes removed
- 1 cup cucumber, peeled and diced
- 1 small red onion, minced
- 1/2 cup cilantro, chopped
- 1 jalapeno, deveined, seeded and minced
- salt and pepper
- Combine all the fish and shrimp with the lime juice in a small bowl.
- Cover and refrigerate for at least 30 minutes, until the tilapia is white and all the fish and shrimp are opaque.
- Gently fold in the remaining ingredients.
- Add salt to taste. I like about a teaspoon.
- Mix again gently and serve with tortillas & chips or as a salad in a chilled glass over baby greens.
Raw fish should smell clean and fresh. If your fish ever smell fishy, do not use it.
Check the video out on YouTube: https://youtu.be/GvmUHt2xHUc