Seafood Ceviche And Elote Cafe Recipes

Steps:

• Cut the snapper into very small pieces and mix with the full cup of lime juice.
• Allow to "cook" in the lime juice for 15 minutes or until the fish firms up and turns white.
• In the mean time, combine: 2 T lime juice, olive oil, onion, tomato, salt & pepper, cilantro, avocado, and jalapeños in a bowl and gently mix.
• Drain off and discard the juice and reserve the "cooked" snapper. Fold in the "cooked" snapper into the remaining prepared & combined ingredients
• Serve immediately, ice cold, with crackers or tortilla chips, a wedge of lime and a pickled jalapeño.

Steps:

• Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
• Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
• Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
• Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

Steps:

• Bring a large pot of salted water to a boil.
• Fill a large bowl with ice water, set aside.
• Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
• Put squid into boiling water, count to 5 then remove to cold water.
• Put scallops into boiling water, cook 1 minute then remove to cold water.
• Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
• Refrigerate one hour.
• Drain Rotel tomatoes well in colander.
• In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
• Refrigerate at least 3 hours.
• Serve cold.