Ceviche

Set out this appetizer for something different.



Everyone will enjoy this mild mix of seafood and citrus for its South American flavor. Maria Pastorini Call shares this appetizer from her home country of Uruguay.



For more food inspiration visit her Instagram handle @urugirl.
Ceviche
6-8 limes


1 orange


1 bunch of green onions (may substitute 1 red onion or 1 white onion)


1/2 bunch of cilantro


1 cucumber


2 avocados (may use more depending on how you like it)


2 Roma tomatoes (take the juice and seeds out)


1 packet of imitation crab meat (may use real crab meat)


1 pound of shrimp (tail off) may use uncooked or cooked, may use any size shrimp you like


(Optional) 1 serrano pepper (may substitute Jalapeno or habanero pepper)


Dash or salt


Dash of pepper

Cut up the imitation crab meat into pieces the same size as the shrimp, place the shrimp and the crab in a bowl. Squeeze all of the limes and the orange and place all the juices in with the shrimp and crab. Add the pinch of salt and pinch of pepper.



Cut up the serrano pepper and deseed it. Dice the pepper into small pieces and add it to the bowl. Place the bowl in the fridge and let it sit for 15-20 minutes (if you are using raw fish list it sit for 30-45 minutes).



While it is sitting, dice up the green onion and place in a separate bowl. Next cut up the tomatoes and the cucumber into pieces about the same size as the shrimp and crab and add it to the bowl of onions. Next, cut open the avocados and cut them into pieces the same size as everything else. Next grab the cilantro and cut it into small pieces and add it to the bowl of onions. Combine both bowls and mix together. I like to let it sit for another 10 minutes to let the flavors combine, then I like to drain some of the juice so that it isn’t so juicy.



Serve on top of a tostado or use tostadas to dip in it. Some like adding hot sauce like Cholula to it to give it a little more spice.