Caribbean Ceviche (spicy)

Name: Caribbean Ceviche (spicy)
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 tsp sugar; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 hot sauce to taste; 2 oz fresh lime juice; 2 oz fresh lemon juice; 4 oz fresh orange juice; 4 oz tomato seeded and diced 1/4inch; 2 oz bell pepper green/red seeded, diced 1/8inch; 2 oz onion, chopped1/8inch then rinsed with hour water and drain; 2 tbsp cilantro leaves minced; 2 tbsp parsley minced; 2 serano peppers unseeded finely diced; 2 jalapeno peppers seeded finely diced; 5 habanero unseeded finely diced. its to taste (i put 5 because that's how many i use, i also like heat which is why i dont deseed mine); 32 oz boiling water; 1 green onion, white part and 1inch green sliced; 20 Shrimp peeled and devveined; 12 oz Mussels, scrubbed and debearded; 12 baby clams; 6 oz scallops, rinsed; 2 oz white wine; 1 oz shallots diced; 1 tostadas or tortilla chips

Edward Sims @cook_2879573

Los Angeles, California

made this for a couple of people and they loved it

Edward Sims @cook_2879573

Los Angeles, California

made this for a couple of people and they loved it

Saved

Ingredients

4 servings

Marinade
1/2 tspsugar
1/2 tspsalt
1/4 tspground black pepper
1hot sauce to taste
2 ozfresh lime juice
2 ozfresh lemon juice
4 ozfresh orange juice
Garnishes
4 oztomato seeded and diced 1/4inch
2 ozbell pepper green/red seeded, diced 1/8inch
2 ozonion, chopped1/8inch then rinsed with hour water and drain
2 tbspcilantro leaves minced
2 tbspparsley minced
2serano peppers unseeded finely diced
2jalapeno peppers seeded finely diced
5habanero unseeded finely diced. its to taste (i put 5 because that's how many i use, i also like heat which is why i dont deseed mine)
shellfish
32 ozboiling water
1green onion, white part and 1inch green sliced
20Shrimp peeled and devveined
12 ozMussels, scrubbed and debearded
12baby clams
6 ozscallops, rinsed
2 ozwhite wine
1 ozshallots diced
1tostadas or tortilla chips

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Steps

1

Mix marinade ingredients well set in refrigerator
2

Prep garnishes set aside
3

Bring water to boil let simmer 5 minutes
4

Add shrimp to water to just cooked and remove and cool so they don't become rubbery
5

Return liquid to a boil and add scallops and remove from heat let stand 3 minutes
6

Cut scallops it should be milky white in center drain and rinse under child water.
7

Combine clams, mussels, wine and shallots in a pan cover and steam until all shells are open and discard any unopened shells
8

Discard shells and dice all shellfish ( shrimp, scallops, mussels and clams)
9

Combine marinade, shellfish and garnishes well and refrigerate for at least two hours. Before serving check seasonings