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Chilled Summer Seafood.
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About the Recipe: The seafood is cooked in an acidic fruit juice and may have originated in Peru and Ecuador. The juice cures the seafood protein and causes it to become opaque and firm. Serve it with colorful red onions, cilantro, avocados, oranges, and tomatoes. It is simple to make and filled with bright flavors. Serve it in a bowl with chips as an appetizer or for a fresh summer dinner, wrapped in soft tortillas.
Warm Tortillas: Cook tortillas using a microwave, oven, or stove top.
See Cook’s Note for directions to prepare them as chips or soft wraps
Cook’s Note:
To Bake Crispy Tortillas Chips. Preheat oven to 375 degrees F. Cut tortillas into 8 triangles; lightly spray or brush with oil; place on silicone pad lined baking sheet. Bake for about 10 minutes or until crisp and lightly golden brown. Season with salt if desired. Let cool.
To Serve: Remove ceviche bowl from refrigerator. Stir diced avocado into ceviche. Place in serving bowl; accompany with some crisp chips, or for wraps, arrange soft tortillas on serving plates; top with cilantro sprigs and ceviche portion; add orange segments. Set aside any remaining ceviche in small bowl. Yield: 4 wraps or as appetizer –
Serves: 2 to 4
pdf for Copy of Recipe – Chilled Summertime Seafood Ceviche
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