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Ralphs’ Ceviche

Ingredients

½ pound seafood cocktail mix
½ pound fresh mild salt water white fish (grouper, flounder, sea bass)
½ pound cocktail size shrimp
1 cup lime juice
3 Serrano chilies
3 chopped tomatoes
1 chopped red onion
1 tsp Sugar
½ tsp Cumin
½ cup Clamato juice
1 chopped avocado
Juice of one orange

Lagniappe

Chop seafood mix and fish filets into small pieces leaving the shrimp whole; soak in
the lime juice for 4 hours or until the fish is firm and opaque.

Place red onion and Serrano peppers (with seeds) into a food processor till
completely chopped. Mix the onion/pepper mixture with the sugar, cumin, chopped
tomatoes and chopped avocado’s and let stand till the fish has finished cooking in the
lime juice.

Drain the lime juice from the fish reserving the liquid. Mix the lime cooked fish and
the mixture of onions, tomatoes, avocado together in a glass bowl, add the Clamato
juice till the Ceviche is the texture you like, although it should not be watery, (it
should be the consistency of salsa),

Add the orange juice. Adjust to your taste with the remaining lime juice salt &
pepper. Serve cold with tortilla chips

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