Ingredients
- 1 pound of fresh Black Drum thinly sliced 1/8 inch
- 1 pound of medium Gulf Shrimp peeled, deveined, and cut into small pieces (about ¼ inch or less)
- Kosher Salt to taste
- 1 cup of lemon juice
- 1 cup of lime juice
- 1 cup of Hothouse or Roma tomatoes julienne
- 1/2 cup of white onion julienne
- 1 bunch of cilantro roughly chopped
- 2 tablespoons fresh Serrano peppers minced
- 2 tablespoons fresh Jalapeño peppers minced
- 2 large avocados diced in ½ inch cubes
- 1 bag of tostada style chips
Instructions
- After cutting up the drum and shrimp, place in a medium sized mixing bowl or Tupperware
- piece. Combine the lemon and lime juice into one container. Reserve about 1/2 a cup of mixture
- for later.
- Pour the rest of the mixture over the seafood. Make sure there is enough juice to fully cover
- all the shrimp and fish. Cover with plastic wrap and place in the refrigerator. Allow fish to
- marinate for about 6 hours.
- (Note: In a ceviche, the fish and shrimp never actually touch heat.
- They are “cooked” by the high acidity levels of the citrus. Sounds a bit weird if you are
- unfamiliar with this style of dish but you will be amazed when you remove it from the fridge.)
- When finished marinating, drain the citrus juice from the shrimp and fish. Throw in the
- reserved citrus juice, tomatoes, onion, cilantro, and peppers and toss until well mixed. Add a bit
- of salt to taste. Right prior to serving, mix in the avocado. Serve with tortilla chips for dipping
- and scooping.
- Enjoy!!
Notes
Note: Start this one about 6-7 hours before you plan on serving. You can also do the marinating
the night before, drain the citrus juice, and then refrigerate until you are ready to do it the next
day.
the night before, drain the citrus juice, and then refrigerate until you are ready to do it the next
day.