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Recipes: back


Ecuadorian Seviche

  • 8 ounces fresh tuna, cut into inch dice
  • 8 ounces fresh salmon, cut into inch dice
  • 8 ounces shrimp, peeled, deveined and cut into 1 inch chunks
  • 1 cups lemon juice, plus juice of 1 lemon
  • cup coarsely chopped cilantro leaves
  • 1 avocado, cut into inch dice
  • small red onion, finely diced
  • 3 medium-size tomatoes, inch dice, seeded
  • 1 teaspoon Tabasco sauce
  • 1 cups tomato juice
  • cup ketchup
  • Juice of orange
  • 2 limes, juiced
  • Salt and freshly ground black pepper

Mix tuna, salmon, shrimp and 1 cups lemon juice in glass bowl; marinate covered for 12 hours in refrigerator. Strain and mix fish in large bowl with remaining ingredients. Season to taste and serve.