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Caribbean Ceviche (spicy) Recipe

Caribbean Ceviche (spicy) Recipe
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Serving : 4
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Prepare the ingredients before making Caribbean Ceviche (spicy) in your home. Then, follow these steps below to serve Caribbean Ceviche (spicy) for your family or friends.

Ingredients: Caribbean Ceviche (spicy)

  • Marinade
  • 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
  • Garnishes
  • 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)
  • shellfish
  • 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

How to Make Caribbean Ceviche (spicy)

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Caribbean Ceviche (spicy) in your home by yourself.

    Step 1
  • Mix marinade ingredients well set in refrigerator
  • Step 2
  • Prep garnishes set aside
  • Step 3
  • Bring water to boil let simmer 5 minutes
  • Step 4
  • Add shrimp to water to just cooked and remove and cool so they don't become rubbery
  • Step 5
  • Return liquid to a boil and add scallops and remove from heat let stand 3 minutes
  • Step 6
  • Cut scallops it should be milky white in center drain and rinse under child water.
  • Step 7
  • Combine clams, mussels, wine and shallots in a pan cover and steam until all shells are open and discard any unopened shells
  • Step 8
  • Discard shells and dice all shellfish ( shrimp, scallops, mussels and clams)
  • Step 9
  • Combine marinade, shellfish and garnishes well and refrigerate for at least two hours. Before serving check seasonings
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