MEMBER RECIPE
Chef Portillo’s Festive Ceviche Recipe
By DIALOGO
Ingredients
2 lbs of tilapia
2 lbs of baby shrimp
1 lb of baby octopus
2 cups of fresh lime juice
2 cups of fresh lemon juice
1 cup of fresh orange juice
1 small red onion
4 cucumbers
4 avocados
6 cloves of garlic
1 bunch cilantro
6 Serrano chilies
INSTRUCTIONS
- Cut tilapia into small bite size pieces and add with shrimp and octopus. Mix lime juice, lemon juice and orange juice into a large bowl and add all seafood. Chop into small pieces, red onion, cucumbers, garlic, cilantro and chili. Add to bowl with fresh juice mixture and seafood, mix thoroughly and cover to refrigerate. Chill for 2 hours remove from refrigerator adding chop avocados, season with kosher salt, pepper and garlic salt to taste.
- Serve with a garnish of avocado and tortilla chip or friend plantain.
- Recipe Created By Chef Portillo ©2010 Denise Portillo, Inc.
Member recipes are not tested by the CHOW food team.
hello chef,
In our country we do quiet the same with raw fresh tuna/ahi or other fishes sliced but adding coconut milk add the end to just lime juice & salt/pepper this make our "tahitian raw fish".
We add minced garlic onions, tomatoes & sother greens to add color & flavor.
This can be done with raw shrimp too but big ones are tastier