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Caribbean Ceviche (spicy)
Caribbean Ceviche (spicy)

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We hope you got insight from reading it, now let’s go back to caribbean ceviche (spicy) recipe. You can cook caribbean ceviche (spicy) using 27 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Caribbean Ceviche (spicy):
  1. Get Marinade
  2. Prepare 1/2 tsp sugar
  3. Use 1/2 tsp salt
  4. Prepare 1/4 tsp ground black pepper
  5. Take 1 hot sauce to taste
  6. Get 2 oz fresh lime juice
  7. You need 2 oz fresh lemon juice
  8. Provide 4 oz fresh orange juice
  9. You need Garnishes
  10. Get 4 oz tomato seeded and diced 1/4inch
  11. Get 2 oz bell pepper green/red seeded, diced 1/8inch
  12. Use 2 oz onion, chopped1/8inch then rinsed with hour water and drain
  13. Provide 2 tbsp cilantro leaves minced
  14. Provide 2 tbsp parsley minced
  15. Provide 2 serano peppers unseeded finely diced
  16. Take 2 jalapeno peppers seeded finely diced
  17. Provide 5 habanero unseeded finely diced. its to taste (i put 5 because that's how many i use, i also like heat which is why i dont deseed mine)
  18. Provide shellfish
  19. Take 32 oz boiling water
  20. Take 1 green onion, white part and 1inch green sliced
  21. Take 20 Shrimp peeled and devveined
  22. Use 12 oz Mussels, scrubbed and debearded
  23. Use 12 baby clams
  24. You need 6 oz scallops, rinsed
  25. You need 2 oz white wine
  26. Get 1 oz shallots diced
  27. Get 1 tostadas or tortilla chips
Instructions to make Caribbean Ceviche (spicy):
  1. Mix marinade ingredients well set in refrigerator
  2. Prep garnishes set aside
  3. Bring water to boil let simmer 5 minutes
  4. Add shrimp to water to just cooked and remove and cool so they don't become rubbery
  5. Return liquid to a boil and add scallops and remove from heat let stand 3 minutes
  6. Cut scallops it should be milky white in center drain and rinse under child water.
  7. Combine clams, mussels, wine and shallots in a pan cover and steam until all shells are open and discard any unopened shells
  8. Discard shells and dice all shellfish ( shrimp, scallops, mussels and clams)
  9. Combine marinade, shellfish and garnishes well and refrigerate for at least two hours. Before serving check seasonings

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