Mexican Ceviche
by Editorial Staff
Ceviche is a simple and at the same time unusual dish of fish and seafood that came to the world cuisine from Peru.
Ingredients
- 450 gr. medium shrimp, peel
- 1/2 cup shellfish
- 1 glass of tomato juice
- 1/4 cup olive oil
- 2 tablespoon freshly squeezed lime juice
- 2 tablespoon chopped red onion
- 1.5 teaspoon Mexican hot sauce
- 1.5 teaspoon Worcestershire sauce
- 4 cloves of garlic, peeled
- 2 chili chipotle in adobo sauce plus 2 tablespoon sauce
- Kosher salt and freshly ground black
- pepper to taste
- 1/4 cup cilantro, thinly sliced
- 1/2 avocado, peeled, pitted, and chopped thinly
Directions
- Place 12 shrimp in a small bowl. Chop the remaining shrimp and place with the clams in a large bowl. Cover and refrigerate for 1 hour. Meanwhile, combine tomato juice, oil, lemon juice, onion, hot sauce, Worcestershire sauce, garlic, chipotle, and adobo with salt and pepper in a blender until smooth; cool.
- Divide the seafood mixture into bowls or glasses, sprinkle with cilantro, pour over the sauce. Decorate the edges of the dish with the remaining shrimps.
Enjoy your meal!
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