How to Cook Perfect Caribbean Ceviche (spicy)

Delicious, fresh and tasty.

Caribbean Ceviche (spicy).

Caribbean Ceviche (spicy) You can have Caribbean Ceviche (spicy) using 27 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Caribbean Ceviche (spicy)

  1. It's of Marinade.
  2. You need 1/2 tsp of sugar.
  3. Prepare 1/2 tsp of salt.
  4. It's 1/4 tsp of ground black pepper.
  5. It's 1 of hot sauce to taste.
  6. You need 2 oz of fresh lime juice.
  7. Prepare 2 oz of fresh lemon juice.
  8. It's 4 oz of fresh orange juice.
  9. You need of Garnishes.
  10. It's 4 oz of tomato seeded and diced 1/4inch.
  11. It's 2 oz of bell pepper green/red seeded, diced 1/8inch.
  12. You need 2 oz of onion, chopped1/8inch then rinsed with hour water and drain.
  13. You need 2 tbsp of cilantro leaves minced.
  14. It's 2 tbsp of parsley minced.
  15. You need 2 of serano peppers unseeded finely diced.
  16. It's 2 of jalapeno peppers seeded finely diced.
  17. It's 5 of habanero unseeded finely diced. its to taste (i put 5 because that's how many i use, i also like heat which is why i dont deseed mine).
  18. You need of shellfish.
  19. Prepare 32 oz of boiling water.
  20. It's 1 of green onion, white part and 1inch green sliced.
  21. Prepare 20 of Shrimp peeled and devveined.
  22. It's 12 oz of Mussels, scrubbed and debearded.
  23. Prepare 12 of baby clams.
  24. Prepare 6 oz of scallops, rinsed.
  25. It's 2 oz of white wine.
  26. It's 1 oz of shallots diced.
  27. You need 1 of tostadas or tortilla chips.

Caribbean Ceviche (spicy) instructions

  1. Mix marinade ingredients well set in refrigerator.
  2. Prep garnishes set aside.
  3. Bring water to boil let simmer 5 minutes.
  4. Add shrimp to water to just cooked and remove and cool so they don't become rubbery.
  5. Return liquid to a boil and add scallops and remove from heat let stand 3 minutes.
  6. Cut scallops it should be milky white in center drain and rinse under child water..
  7. Combine clams, mussels, wine and shallots in a pan cover and steam until all shells are open and discard any unopened shells.
  8. Discard shells and dice all shellfish ( shrimp, scallops, mussels and clams).
  9. Combine marinade, shellfish and garnishes well and refrigerate for at least two hours. Before serving check seasonings.