You’ll love this bowl as much as the oceans.
We love the sea and the refreshing taste of seafood is obvious. However, seafood is not on our table as much as other dishes. When they come to our table and we prepare a seafood recipe, leftovers can be too much. But you can also create an excellent recipe from these leftovers. This recipe is just for that. While a refreshing bowl of seafood is good for your body, leaving no waste behind will also be good for your soul.
Try this recipe when you feel open to trying different tastes, and if you enjoy the taste, treat your guests to it next time. We believe you will love it and be pleased, bon appétit!
Difficulty:
Medium
Serving:
2 servings
Preparation time:
25 minutes
Ingredients
- 100 g leftover white fish, cut into small cubes.
- 75 g leftover shrimp peeled and deveined.
- 50 g red onion thinly sliced.
- 50 g bell pepper seeded and diced.
- 30 ml lime juice
- 30 ml extra virgin olive oil
- 30 g sour cream
- 10 g green chili seeded and finely chopped.
- 10 g fresh dill, chopped.
- 10 g fresh fennel thinly sliced.
- 10 g fresh parsley, chopped.
- 10 g fresh mint, chopped.
- 10 g green onions thinly sliced.
- 5 g salt
- 5 g freshly ground black pepper.
Preparation
In a large mixing bowl, combine the fish, shrimp, red onion, bell pepper, green chili, dill, fennel, parsley, and mint.
With a blender combine lime juice, olive oil, salt, and pepper. Pour and toss to coat the seafood and vegetables evenly.
Cover the bowl with plastic wrap and refrigerate for 20 minutes, or until the seafood is ready with the lime juice.
Once ready to serve, divide the ceviche into two bowls.
Serve with sour cream and sliced green onions.
Enjoy!
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