Sandbar Ceveche Recipes

SANDBAR CEVECHE

Steps:

• The recipe for Marty's Sandbar Shrimp ceveche is as follows: In a large Tupperware bowl combine the following ingredients 1 bag of 250 count shelled and de-veined shrimp (add more if you want) 1 6 oz. can crab meat (optional) 1/2 a bottle of one of those lemon juices that are shaped like a lemon Fresh cilantro, pull leaves off about a 1/2 a hand full, dice up as small as you can get it 2 tbs minced garlic (roasted in the jar is best) 3 med white onions diced 1 red onion diced (optional) 2 cans of petite diced tomatoes (6 homegrown tomatoes if they are available, cause everyone knows there's two things in this world that money can't buy and that's, one true love and homegrown tomatoes) Mix together and cover with Clamato juice more if you prefer it more soupy. Let sit overnight.

BASIC CEVICHE

Steps:

• Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
• Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

CEVICHE

Steps:

• In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
• Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.