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Ceviche

Recipe courtesy Emeril Lagasse, 2001

Prep Time:: 1 hr 30 min
Inactive Prep Time:: 0 min
Cook Time:: 15 min

Level:: 0

Serves:: 4 servings

Ingredients

1 pound fresh conch or scallops, or combination
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin

Directions

Pat the seafood dry and place in a glass

Ceviche

Recipe courtesy Emeril Lagasse, 2001

bowl. Cover with the lime juice and let marinate until opaque, about 3 hours,
refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.

Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime
juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail
glass.

Printed from FoodNetwork.com on 09/29/2008