Lunchbreak: Cantina Laredo ceviche

Cantina Laredo
508 N. State Street
Chicago
(312) 955-0014
www.cantinalaredo.com

Cantina Laredo Ceviche

Ingredients:
3.5 oz tilapia
1.5 oz bay scallops
1.5 oz shrimp, boiled, peeled
3 Tbs fresh lime juice
kosher salt (pinch)
3/4 Tbs cholula sauce

Vegetables
3/4 tsp capers, drained
2 green olives, jumbo stuffed, sliced
1 oz red onion, julienne sliced
1 oz red bell pepper, julienne sliced
3/4 Tbs cilantro, finely chopped
1/4 cup tomatoes, diced, seeds removed
2 jalapenos, canned, seeds removed, finely chopped
1/2 tsp Mexican dry oregano
1/4 tsp salt
3/4 Tbs salad oil

Garnish
Avocado
Cilantro
Lime
Tortilla Chips

Directions:
Cut tilapia, scallops and shrimp into 1/2-3/4 inch chunks.  Place in plastic container with lid and add lime juice.  Shake and refrigerate for 12 hours.   In separate container, mix all items under vegetables section.  Place in refrigerator until ready to use.
After 12 hours, remove seafood mix from refrigerator.  Drain juice; add Kosher salt and cholula sauce.  Mix well.  Fold in vegetable mix and place on serving dish.  Garnish with avocado, additional cilantro and lime wedges.  Serve with tortilla chips.

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