Note: Start this one about 6-7 hours before you plan on serving. You can also do the marinating
the night before, drain the citrus juice, and then refrigerate until you are ready to do it the next
day.
INGREDIENTS:
- 1 pound of fresh Black Drum, thinly sliced 1/8 inch
- 1 pound of medium Gulf Shrimp, peeled, deveined, and cut into small pieces (about ¼ inch or less)
- Kosher Salt to taste
- 1 cup of lemon juice
- 1 cup of lime juice
- 1 cup of Hothouse or Roma tomatoes, julienne
- 1/2 cup of white onion, julienne
- 1 bunch of cilantro, roughly chopped
- 2 tablespoons fresh Serrano peppers, minced
- 2 tablespoons fresh Jalapeño peppers, minced
- 2 large avocados, diced in ½ inch cubes
- 1 bag of tostada style chips
DIRECTIONS:
- After cutting up the drum and shrimp, place in a medium sized mixing bowl or Tupperware
piece. Combine the lemon and lime juice into one container. Reserve about 1/2 a cup of mixture
for later. - Pour the rest of the mixture over the seafood. Make sure there is enough juice to fully cover
all the shrimp and fish. Cover with plastic wrap and place in the refrigerator. Allow fish to
marinate for about 6 hours.
(Note: In a ceviche, the fish and shrimp never actually touch heat.
They are “cooked” by the high acidity levels of the citrus. Sounds a bit weird if you are
unfamiliar with this style of dish but you will be amazed when you remove it from the fridge.) - When finished marinating, drain the citrus juice from the shrimp and fish. Throw in the
reserved citrus juice, tomatoes, onion, cilantro, and peppers and toss until well mixed. Add a bit
of salt to taste. Right prior to serving, mix in the avocado. Serve with tortilla chips for dipping
and scooping. - Enjoy!!
