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Shrimp and Tilapia Ceviche with Green and Red Peppers
Chill: 5 hrs
Grill:
Stand: 48 hrs
Ingredients
- 1 jalapeno pepper, halved
- 2/3 cup tequila
- 1 pound peeled and deveined shrimp* and/or tilapia, coarsely chopped
- 1 medium green sweet pepper, chopped
- 1 medium red sweet pepper, chopped
- 1/3 cup chopped red onion
- 1/2 cup chopped, peeled jicama
- 1 roma tomato, chopped
- 3 tablespoons snipped fresh cilantro
- 2/3 cup fresh lime juice
- 1/3 cup fresh lemon juice
- 1/3 cup fresh orange juice
- 1/3 cup unsweetened coconut milk
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 avocado, halved, seeded, peeled, and sliced
- Tortilla chips
Directions
1. Place the jalapeno pepper halves in a small bowl. Pour tequila over pepper. Cover bowl and let stand at room temperature for 48 hours. Remove and discard the jalapeno.
2. For ceviche, in a large skillet bring 1-inch of water to boiling. Add the shrimp and tilapia; cook for 1minute (do not return mixture to boiling before timing). Drain and rinse with cold water. Place shrimp and tilapia in a large ceramic or glass bowl. Stir in the green and red sweet peppers, onion, jicama, tomato, cilantro, lime juice, lemon juice, orange juice, coconut milk, sugar, salt and the tequila. Cover and chill for 5 hours.
3. Remove mixture from liquid with a slotted spoon and serve in martini glasses garnished with avocado slices. Serve with tortilla chips.
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Tip:
*
Buy 1-1/4 pounds shrimp in shell to get 1 pound peeled and deveined shrimp. Allow 10 minutes more prep time to peel and devein the shrimp.
