Seafood Recipes
Salmon Ceviche
8 oz. Salmon Steak or Filet,
cut into 1 1/2" chunks
8 oz. Shrimp, butterflied
(almost cut in half)
4 Limes, juiced --
only the juice is used in this recipe
3 Lemons juiced --
only the juice is used in this recipe
2 fresh Red Thai Chiles, seeded and minced
2 fresh Jalapeño Chiles, seeded and minced
Salt, to taste
1/4 cup Orange Juice
3 Roma Tomatoes, seeded and diced
3 Tbs. Olive or Vegetable Oil
1/4 cup fresh Cilantro, coarsely chopped
3 Green Onions, finely chopped
Cayenne Pepper, to taste
1 large Avocado, peeled, pitted and diced
In a glass bowl combine the fish, shrimp,
lime and lemon juices, chiles and salt.
Toss well.
Cover and refrigerate for
3-4 hours, stirring occasionally.
Fish and shrimp should be firm
when “cured”.
Add remaining ingredients
and toss gently.
Adjust seasonings as needed.
Recipe Archive