A fresh take on a fresh fish appetizer that will go over well for any occasion, weather it be football, or a cocktail party at a friends house. This is a simple dish that just lets time to do all the work for you, the colors and the taste of the dish are attractive and a hit every time. This recipe size is for a group appetizer (6-8).
Ingredients:
1/2 lb of Ahi Tuna (raw)
7 Limes
1/2 pound of shrimp (cooked)
Hand full of cilantro
Handful of parsley
6 Green Onions
1 Yellow onion
3 Avocados
1 Cup Pico De Gallo
pinch of salt
I Tbs Black Pepper
2 Jalapeños (optional)
Prep & “Cooking”
Cut your Ahi into small cubes (you will be eating this from a chip or small toast). Spread it out in a lasagna dish, chop your Shrimp and add that evenly to the Ahi. Cut your limes in half and juice them over the fish, let sit covered in the fridge overnight (12 hours). The next morning, Dice your green onions, yellow onion, Avocados and jalapeños, fold evenly into fish mixture with the Pico De Gallo. Dice your cilantro and parsley and fold that into the Ceviche. Sprinkle with your salt and pepper, place back in fridge until dinner time (about 10 hours).
Serving:
Serve cold with Tiny pieces of toast, or tortilla chips to scoop up
