Green Mexican Ceviche Recipes

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Steps:

• Place the mahi mahi in a stainless-steel or nonreactive bowl. Season with salt and let stand 10 minutes, then add the lime juice and toss gently. Cover the bowl with plastic wrap and refrigerate for 1 to 1 1/2 hours.
• Add the tomatillos, olives, red onion, jalapeño, avocado, cilantro, and olive oil and toss gently to combine. Season to taste with salt and serve immediately in individual glass bowls or martini glasses, accompanied by tortilla chips or crackers.

Steps:

• Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
• Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.