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Seafood Ceviche
Servings:
10
-12 half-pint servings
Prep Time:
20
minutes
mins
Total Time:
20
minutes
mins
Author:
Sandy / Reluctant Entertainer
Ingredients
1
pound
bay shrimp
,
rinsed
1
pound
tilapia or cod
,
baked and shredded
1/2
pound
mini scallops
,
cooked
1/4
tsp.
cayenne pepper
,
optional
Salt and pepper
1/4
cup
lime juice
1
cup
corn kernels
,
about 3-4 cobs, blanched or canned corn
2
roma tomatoes
,
chopped
1/2
cup
cilantro
,
finely chopped
2
jalapeños
,
one finely chopped, one finely sliced
1/4
cup
black olives
,
chopped
1/4
cup
olive oil
3-4
lime
,
for garnish
Instructions
Place the three types of seafood in a large mixing bowl.
Season with salt and pepper and cayenne pepper; add the lime juice and mix well.
Add the corn, tomatoes, cilantro, chopped jalapeños and black olives, gently mixing together.
Finish by drizzling olive oil on the mixture, then cover and refrigerate.
Serve in small dishes or half-pint canning jars. Garnish with lime and the jalapeño slices.