Spicy Mixed Seafood Ceviche Appetizer Recipe

Ceviche is, for me, on of the best rated appetizer recipes out there-- an easy summer appetizer recipe that comes out perfect every time. It's fresh, it's full of flavor, and it's easy to make. Perfect for a spring or summer party!

Never tried it? Think of a ceviche as a "seafood salsa". The fish in a ceviche is raw, and the citrus cooks it-- but it's much harder to overcook than cooking your seafood with heat. Chopping and mixing all the ingredients is a little bit time consuming, but the results are worth it.

Hint: for a more "tropical" appeal try adding about 1/3 cup of finely minced pineapple (canned is fine).

16 oz. firm white fish fillet - your choice
14 limes, juiced
1/2 lb. cooked shrimp (optional)
3 tbsp. chopped fresh cilantro
4-5 green onions, chopped
1 medium red onion, diced
2 avocados (peeled, pitted, and chopped)
3 fresh roma tomatoes, chopped
2 banana peppers finely minced
Salt / Pepper to taste (I use plenty of both)

Directions: 1. Cube your fish and shrimp into small pieces and spread it evenly in the bottom of a cake or lasagna pan. Cover the fish with the lime juice. Put in the refrigerator for 12 hours.

2. Drain away most of the lime. Now add the remaining ingredients, stir and chill for another 12 hours so the flavors integrate.

3. Serve with any type of chip or on buttery crackers.

Always one of my best rated appetizer recipes at any party!

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