I came up with this recipe after having great ceviche at Mojito's in Pasadena. My husband, Cooper, can't tolerate onions so I wanted to develop great flavor without onions.
3/4cuplime juice (should completely cover shrimp and scallops)
1/4cuptequila
1/4cuplime juice (in addition to above lime juice)
1/4cuptequila (in additon to above tequila)
1 largefresh tomato, seeded and diced
1 largecucumber, peeled, seeded and diced
1 cupfresh cilantro, pack loosely in cup, chopped
1/2teaspoonsalt (more to taste)
1/4teaspoonwhite pepper
1/2teaspoonoregano
2 jalapeno peppers, seeded and chopped (wear plastic gloves to handle jalapenos!)
1(3 7/8 ounce) canblack olives, sliced
1/8teaspoonTabasco sauce (or to taste)
1 avocado, peeled and sliced (optional)
8 ouncestortilla chips
Prevent your screen from going dark
Instructions
Chop the raw shrimp and scallops (if necessary) into dime size pieces.
Place in bowl and cover with lime juice, stir in the tequila.
Mix, cover and refrigerate overnight. (This 'cooks' the seafood).
Chop all vegetables and herbs/spices (except the avocado) into pieces smaller than the seafood and mix with the 1/4 cup lime juice and tequila. Add Tabasco Sauce. Stir, cover and refrigerate overnight.
The next day drain the brine from the seafood. Pour the seafood into the vegetable mix. Toss. Serve with guacamole or sliced avocado, additional tabasco sauce on the side and tortilla chips.