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| Ceviche Shooters |
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| INGREDIENTS: |
1 lb. firm, raw fish fillets, cut into bite size pieces, or 1 lb. raw small sea or bay scallops, or 1 lb. cooked very small shrimp, peeled, deveined and tails removed or a combination
½ c. lime juice or ¼ c. each lime and lemon juice
1 tbs. cider or white wine vinegar
1 c. coarsely chopped firm ripe tomatoes (seeds removed)
¾ c. coarsely chopped peeled red or sweet yellow onion or ¾ c. coarsely chopped green onion
1 fresh green chili pepper
2 tbs. extra virgin olive oil
1 ½ -2 tsp. finely snipped fresh cilantro leaves
salt and freshly ground black pepper to taste
1 firm, ripe avocado, peeled and cut into bite size pieces and immediately sprinkled with lemon or lime juice for garnish
thin slices of lime and springs of cilantro for garnish
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| METHOD: |
| Place fish pieces or scallops in a deep non-metallic bowl; add lime juice and vinegar, mixing well. Cover with plastic wrap and refrigerate for 2 hours. Add remaining ingredients except avocado pieces and other garnishes, mixing carefully but well. Cover and refrigerate for several hours. Drain mixture before spooning into chilled shot glasses. Garnish with avocado, lime and cilantro.
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