Best 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.

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.