Nannette's "Perfect Alone" Ceviche
| Prep Time: 20 min | Serves: 8 |
| Cooking Time: 480 min | Yield: 4 cups |
Cucumber, Shrimp and fresh Tuna Ceviche. Can be eaten with Pita Chips, Tortilla Chips, or my favorite...all by itself!
Ingredients
- 12 Large Shrimp, Raw
- 1/2 lb Wild Caught Raw Tuna Steaks
- 1 cup Cucumber
- 1 cup Red Onion
- 2 Fresh Jalepeno Pepper
- 1 cup Farm Fresh Tomatoes
- 2 cups Lemon Juice
- 1 cup 100% Lime Juice
- 3 tbsp Fajitas Seasoning Mix
- 1 avocado Avacado (medium)
- 1 cup Cilantro
Directions
Peel and de-vein shrimp. Cut in half if bite-sized pieces are wanted. Cut raw tuna, cut and de-seed cucumbers and tomatoes, into small, bite-sized pieces as well.
Seed and remove inner parts of the jalapenos and chop into tiny dices. Tiny dice the onion too.
Mix everything together EXCEPT the avocado and cilantro (breaks up too easily) and let "cook" (the acid in the lime and lemon juice will cook the shrimp and tuna) in a plastic, air-tight container, in the fridge for 6-8 hours.
Adjust fajita seasoning as desired. Add avacado and chopped cilantro just before serving. Serve cold with pita chips or Tostitos or just alone too. Yummy.