Tony's Cinco de Mayo Ceviche
6oz Tilapia fresh cut into small 1/2" cubes
6oz Scallops if large cut into small 1/2" cubes
6oz Mahi-Mahi cut into small 1/2" cubes
6oz Calamari in small pieces
6oz Cooked shrimp cut into bite size pieces
10 Limes juiced
1/2 Red Onion diced
6 to 8 Jalapeno peppers seeded and diced
1 Red Pepper seeded and diced
1/2 cup cilantro
1 Tomato seeded and diced
2 to 3 avocadoes diced
2T. Olive Oil
1tsp. Cumin Ground
1tsp. sugar
1T. Rice Wine Vinegar
1T. Salt and fresh cracked Pepper
Combine all seafood except shrimp (add later) with lime juice in a bowl cover and refrigerate overnight. Drain liquid from seafood and place in new bowl. Add remaining ingredients except for tomatoes and avocadoes. Mix well and let sit for 30 minutes to allow flavors to develop. Lastly, gently fold in avocadoes and tomatoes and serve with warm tortillas or in a tostado or in bowl or cocktail glasses with chips and enjoy.
