Simon cooks: Mexican Ceviche
This week, Simon stays in Central America and serves us a speciality: Mexican Ceviche.
This meal is pretty easy to prepare, Simon assures us. And here it goes:
- 4 pounds shrimp
- 1 pound scallops
- 6 large limes, juiced
- 1 large lemon, juiced
- 1 small white onion, chopped
- 1 cucumber, peeled and chopped
- 1 large tomato, coarsely chopped
- 1 jalapeno pepper, chopped
- 1 serrano pepper, chopped
- 1 bunch cilantro
- 1 tablespoon olive oil
- 1 tablespoon salt
- black pepper
How to prepare it:
Put your shrimps and scallops in a big bowl, together with the lime and lemon juice. Add of the others ingredients and cover the bowl. It is important to chill the ceviche for about 60 minutes in the fridge, until shrimp and scallops are opaque.
Ingredients provided by Javi. Image by MexGrocer.
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