Ceviche Salad

Ceviche Salad

2 cups  shrimp, crab, scallops, fish
1/2 tsp. grated lime peel
1/2 cup fresh lime juice
4 ribs celery, sliced
one mild onion thinly sliced
1 tablespoon chopped bell pepper
1/4 cup. green chiles, diced
2 med. tomatoes, seeded & diced
1 avocado, diced
2 Tbsp. cilantro, chopped
1/4 cup chopped parsley
3 tablespoons olive oil
salt and freshly ground black pepper to taste
a touch of red pepper or Tabasco
garnish with parsley
 
This is a recipe I made up after having a salad like this at a party. In real
ceviche fish like red snapper or pompano are used.  The acid of the lime juice
changes the proteins in the fish turning it white and opaque as if it had been
cooked.  It is not easy for me to get fish as fresh as I would want for this, so
I just use cooked seafood.  We prefer more shellfish in the mix.

Cut cooked and cooled seafood into 1/2 inch chunks.  Stir together lime peel,
lime  juice, celery, onion, bell pepper, green chiles, diced  2 med. tomatoes,
seeded & diced diced green chilies, olive oil, garlic, cumin, salt and hot 
pepper sauce and place in a Ziploc plastic bag..  Add seafood chunks; close and
marinate in the refrigerator several hours. Turn the bag occasionally.  When
ready to serve, remove the salad from the bag and spoon into bowl.  Add avocado
chunks, parsley and cilantro. Season to taste, garnish and serve.


Source:

rec.food.cooking, rec.food.recipes