7.12.16 Italian Ceviche - WFSB 3 Connecticut

Better Recipes

7.12.16 Italian Ceviche

Posted: Updated:

Italian Ceviche

From Cindy Barbieri, author of "Paleo Italian Cooking"

Ingredients:

1 pound white fish, cut into small pieces (the same size)

1/2 pound large shrimp, peeled, deveined, chopped and discard tails

3/4 cup freshly squeezed lime juice

1/4 cup fresh lemon juice

1 cup English cucumber, peeled and diced (seeds removed)

1/2 red bell pepper, diced

1/4 cup red onions, chopped

3 Roma tomatoes, chopped (seeds removed)

1 jalapeno, stemmed, seeded and finely chopped

Kosher salt

Freshly ground pepper

1/3 cup fresh cilantro, plus extra for garnish

1/2 cup fresh parsley, plus extra for garnish

1/2 cup Extra-virgin olive oil

1 or 2 avocado, chopped

Plantain chops or Tostadas for serving

Directions:

In a large glass bowl add in cut up fish and chopped shrimp. Add in lime and lemon juice and toss around with a big spoon.  Cover and refrigerate for 2 hours.

Add in cucumber, red pepper, onion tomatoes and jalapeno.  Toss around with a big spoon.  Season with 1 teaspoon of salt and 1/2 teaspoon of pepper.

Add cilantro and parsley leaves then pour in Extra-virgin olive oil.  Stir around then cover and refrigerate for another hour. 

Add in avocado then serve chilled.