1. Seafood should be cut up the same size to ensure even cooking around ¼ to ½ inch pieces. 2. Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro. 3. Combine all ingredients in a casserole dish preferable a glass one. The lime juice should just about cover the mixture and place in the refrigerator for 1 ½ to 2 hours. (Cooking time depends on how big you cut up the seafood, bigger pieces equals more time in the fridge.). 4. Serve with corn/tostada chips, crackers “and once again I’m not saying this because I am one” or fried banana/plantain chips and an ice cold beer. 5. And if you happen too have a few too many beers; take a shot of the juice from the ceviche in the morning. (Hangover Helper). ---------------------------------------------------------------------------
Nutrition
Ingredients
