Caribbean Ceviche Serves 2
4 oz red snapper, local
4 oz bay scallops
4 oz shrimp
¼ cup tomato, chopped fine
¼ cup red onion, chopped fine
1 Tbsp jalapeño, finely diced
2 ½ cup lime juice. divided
½ cup cilantro, roughly chopped
½ cup mint, roughly chopped
¾ cup pineapple juice
½ cup clam juice
2 tsp Sriracha hot sauce
Chop all seafood into a medium dice.
Combine seafood with 2 cups of lime juice in a non-reactive container or plastic bag.
Stir well; seafood should be covered with juice.
Allow seafood to marinate in a refrigerator for at least 12 hours.
When seafood is finished “cooking” in the lime juice, drain off the liquid and discard.
Combine seafood with remaining ½ cup lime juice and the rest of ingredients.
Adjust Sriracha sauce, pepper and salt to your preference.