COOL, REFRESHING SEAFOOD CEVICHE WITH SHRIMP, SCALLOPS, FISH, AND OCTOPUS

Tons of citrus, avocado, and serrano chiles make this Seafood Ceviche Recipe perfect for a light dinner or an impressive appetizer at your next Mexican-inspired feast.
THE ONLY CEVICHE RECIPE YOU WILL EVER NEED!
INGREDIENTS
4 ounces fresh halibut
4 ounces fresh sea scallops (about 5 scallops)
4 ounces fresh shrimp, peeled and devined
4 ounces cooked octopus tentacles
2 serrano chiles, stemmed and minced, seeds removed if you'd like it less spicy
1 medium tomato, cored and small dice
1/2 cup chopped cilantro
1/4 cup minced red onion
3/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon kosher salt
1 small ripe avocado, peeled, pitted and chopped
Tortilla chips or baked tostadas, for serving
INSTRUCTIONS
Cut the fish and seafood. Cut all the fish and seafood into the same-sized pieces. I like to make them about 1/2-inch thick. Place in a large glass bowl.
Add the veggies. Add the tomatoes, cilantro, red onion, lime juice, orange juice, and salt to the bowl with the seafood. Stir well to combine.
Marinate. Push seafood beneath the citrus juice, cover and refrigerate. If you'd like the fish "rare" only marinate for 10-15 minutes. If you'd like it more "well done" let it marinate for 1 hour and up to 4 hours.
Add avocado. Right before serving, stir in the avocado. Taste and add more salt or lime juice if needed.
Serve. Serve cold with tortilla chips or baked tostadas.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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YOU ARE WATCHING: • COOL, REFRESHING SEAFO...

[@dave9351]

Perfecto !

¡HOLA! 👋🏻 I hope you’re doing well and having fun in the kitchen. If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 7 Mexican-inspired desserts and drinks recipes when you sign up for my newsletter at www.holajalapeno.com/NEWSLETTER/ happy cooking 🥳

[@lananguyen8148]

Thank you for your recipe and demonstrative video. I appreciate your effort to show us how easy ceviche can be made, especially for someone like me who has just been introduced to and quicky fallen in love with this delicacy.

[@aybgreg6748]

How long do u marinate it for??? Lol

You can serve right away or marinate for up to 4 hours.

[@scottab140]

🐙 Seafood Ceviche Salad
INGREDIENTS
4 ounces fresh halibut
4 ounces fresh sea scallops (about 5 scallops)
4 ounces fresh shrimp, peeled and devined
4 ounces cooked octopus tentacles
2 serrano chiles, stemmed and minced, seeds removed if you'd like it less spicy
1 medium tomato, cored and small dice
1/2 cup chopped cilantro
1/4 cup minced red onion
3/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon kosher salt
1 small ripe avocado, peeled, pitted and chopped
Tortilla chips or baked tostadas, for serving

[@terrancecowan97]

Hell no lol