El Charro Cafe Shrimp Ceviche

El Charro Cafe Restaurant Recipe

pinch of granulated garlic
1/4 cup diced cucumbers
pinch of black pepper
1/2 of a Caribe pepper, minced
1 cup Clamato juice
1 cup pico de gallo
1/4 cup fresh squeezed key lime juice
pinch of salt
pinch of oregano
5 teaspoons soy sauce
1/4 pound swai fish filets cut into small pieces
cilantro to taste
1/2 of a jalapeno pepper, finely diced (to taste)
1/4 pound rock shrimp, cut into small pieces
1 ripe avocado for garnish
lime wedges for garnish

In a bowl mix the cleaned and cut swai and shrimp pieces together and add the lime juice, making sure all pieces are coated in juice. Place in the refrigerator to let the fish and shrimp “cook” in the lime juice for 3 to 4 hours. After the mix is cooked, drain half of the lime juice and mix in remaining ingredients except for the avocado and lime wedges.

Serve the ceviche cold in a cocktail glass with saltines and fresh tortilla chips. Garnish each with a lime wedge and avocado slices. Add siracha or your favorite hot sauce for a spicy kick. Makes 2 servings.

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