Recipe: Delicious RAYnbow Ceviche

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RAYnbow Ceviche. Mix the bowl of shrimp and crab meat with the bowl of vegetables. If sour to taste, add more salt and/or pepper as needed. Topped with grated orange peeling as garnish.

RAYnbow Ceviche Add salmon and corvina and mix the sauces with the fish, add jalapenos, chopped cilantro and red onion, mix together. Mix together, add the fish and Clamato. (I like mine a little on the juicy side so almost all of the smaller bottle of Clamato works, but add to your own liking.) This video is unavailable. Watch Queue Queue Brush corn and sweet potato slices with oil and place on grill. You can have RAYnbow Ceviche using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of RAYnbow Ceviche

  1. Prepare 5 lb of shrimp, peeled and de-veined.
  2. You need 1 lb of imitation crab meat.
  3. Prepare 5 lb of fresh limes.
  4. You need 5 each of small avocados.
  5. Prepare 2 each of large cucumber.
  6. You need 2 each of large semi-riped tomatoes.
  7. It’s 2 each of cilantro.
  8. You need 1 each of green bell pepper.
  9. It’s 1 each of red bell pepper.
  10. Prepare 1 each of yellow bell pepper.
  11. You need 1 each of red onion.
  12. It’s 1 each of white onion.
  13. It’s of Salt and Pepper.

The reason is because ceviche (sev-ee-chay) is still very much raw fish or seafood. The citrus bath the seafood sits in does turn the meat opaque, giving it the appearance of being cooked, and it does kill some of the many wee beasties present in raw foods that can make you sick, notably the toxin vibrio. Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops.

RAYnbow Ceviche step by step

  1. Wash in cold water. If frozen, defrost natually. Do not defrost by microwave or by hot water..
  2. Wash with hot water twice. Tear into pieces by hand. Mix with defrosted shrimp and set aside. Keep refrigerated..
  3. Squeeze juice completely. Ensure to keep pulp separated. Mix the lime juice with shrimp and crab meat. Ensure shrimp and crab meat are completely soak in lime juice. Keep it covered and refrigerated..
  4. Prepare the vegetables and avocado. Cut in uniform, square size pieces. Chop the cilantro leaves into fine pieces, excluding the stems. Mix the cut vegetables, avocado, and cilantro in a separate bowl. Keep it covered and refrigerated..
  5. When the shrimps' color changed to bright orange, the shrimp is ready. Mix the bowl of shrimp and crab meat with the bowl of vegetables..
  6. Add salt and pepper sparingly. If sour to taste, add more salt and/or pepper as needed.Topped with grated orange peeling as garnish..
  7. Serve cold with tostadas (or preferred alternatives). Reminder to keep refrigerated to prevent quick spoilage..

The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them). Ceviche — the refreshing dish of fish marinated in citrus juice — is perfect for summer. It's light and bright, it won't weigh you down in the heat. Plus, it requires no heat to cook, so you don't have to worry about turning on your oven or stove.

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