San Antonio Ceviche

San Antonio Ceviche

Seafood, Starters
Shrimp, Starters, Party Food, Mexican

Serves 6

This is how they served ceviche at Ernesto’s for decades. There’s nothing to hide behind here, so everything must be perfectly fresh and delicious.

Ingredients #

  • 1 lb medium Gulf shrimp, peeled and deveined
  • 3/4 lb sea scallops (good quality bay scallops will serve as well)
  • 2/3 cup freshly squeezed lime juice
  • 1 large tomato, chopped
  • 1 small yellow onion, chopped finely
  • 1 jalapeño, seeded and minced
  • 2 tbsp cilantro, chopped
  • 1 tbsp ketchup
  • Tabasco sauce to taste
  • Lettuce leaves and sliced avocado for garnish
  • Tortilla chips for serving

Instructions #

Blanch the shrimp and scallops in boiling water for 1 1/2 minutes. Drain well, and chop into small pieces. Place them in a glass bowl and add enough lime juice to cover.

Add the tomato, onion, jalapeño, cilantro, ketchup, and 5-6 dashes Tabasco sauce. Cover and refrigerate for at least 3 hours or up to 2 days (it will taste best if it marinates at least overnight).

Use a slotted spoon to serve the ceviche on lettuce leaves. Garnish with avocado slices, and serve with tortilla chips.