Seafood Medley Ceviche recipe
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Ingredients
- ½ pound scallops, cut into small chunks ½ pound shrimp, cut into small chunks ½ pound tilapia, cut into small chunks 2 lemons, juiced 2 limes, juiced 1 orange, juiced 1 serrano pepper, diced 1 avocado, diced 1 tomato, seeded and diced ½ cucumber, peeled and diced ½ red onion, diced ⅛ cup chopped fresh cilantro 4 cloves garlic, minced ¼ cup tomato and clam juice cocktail 2 tablespoons white wine vinegar 1 teaspoon salt 1 teaspoon lemon pepper ½ teaspoon Worcestershire sauce ¼ teaspoon ground white pepper
Nutrition Info
- 158.5 caloriescarbohydrate: 13.5 gcholesterol: 63 mgfat: 5 gfiber: 4.4 gprotein: 18 gsaturatedFat: 0.8 gservingSize: -sodium: 490.5 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Seafood Medley Ceviche
Directions
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Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.