Name: Skeeter's Ceviche recipe
Ingredients: 1 pound peeled and deveined medium shrimp (30-40 per pound);1 pound bay scallops;1 bunch cilantro leaves, chopped;3 roma (plum) tomatoes, diced;2 stalks celery, diced;5 green onions, sliced;6 limes, juiced;2 small serrano peppers, seeded and minced;¼ teaspoon salt;⅛ teaspoon white pepper;⅛ teaspoon ground black pepper

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Ingredients

1 pound peeled and deveined medium shrimp (30-40 per pound) 1 pound bay scallops 1 bunch cilantro leaves, chopped 3 roma (plum) tomatoes, diced 2 stalks celery, diced 5 green onions, sliced 6 limes, juiced 2 small serrano peppers, seeded and minced ¼ teaspoon salt ⅛ teaspoon white pepper ⅛ teaspoon ground black pepper

Nutrition Info

181.4 calories carbohydrate: 12.6 g cholesterol: 140 mg fat: 2.2 g fiber: 3.1 g protein: 29.4 g saturatedFat: 0.3 g servingSize: - sodium: 350.7 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

Directions

Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper, stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.

Recipe Yield

6 servings

Recipe Note

Ceviche is a wonderful seafood salad marinated in lime juice. This is a recipe that is better the longer it sits. It is best done the day before and allowed to 'cook' in the lime juice overnight.

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