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½ #                             Maine shrimp, peeled

½ #                              Squid rings

1 Tablespoon               Salt

1/2 cup                                    Lime juice (4-6 limes), micro-plane the zests and reserve

1/2 cup                                    Lemon juice (2-3 lemons), micro-plane the zests and reserve

1/2 cup                                    Orange juice (1 juice orange), micro-plane the zests and reserve

1 small                         Red onion thinly sliced

1 small                         Poblano chili, halved, seeded and sliced thin

1 rib                             Celery, sliced thin on a bias

1ea                               Cucumber, peeled, sliced thin on a bias

1 cup                           Cilantro, cleaned and rough chopped

½ cup                           Parsley. cleaned and rough chopped

1 medium                    Tomato, ripe, seeded, small chop

1 ea                              Avocado, diced, optional

As needed                    Bibb lettuce or romaine


  1. Bring 3 qts of water to a boil and add salt
  2. Add shrimp and squid to the boiling water, stir gently and count to ten
  3. Drain and shock seafood in an ice bath
  4. Strain seafood and drain well before placing in a bowl
  5. Add fruit juice, poblano, celery and onion to the seafood and mix well
  6. Allow mixture to sit in the refrigerator for 30 minutes, stirring once during this time
  7. Add cucumber, some of the zests, tomato, parsley and cilantro salt and pepper and allow to sit in the fridge for 15 minutes
  8. Adjust seasoning* and toss in tomato and avocado before arranging on a bed of lettuce and garnishing with more zests.


*The acidity level and salt may need to be adjusted after the cucumber and tomato has been added. Be prepared to add additional lime juice. Use a slotted spoon when serving to control the amount of flavorful marinade with each serving.


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One Comment on “Seviche”

  1. sweetopiagirl April 8, 2012 at 8:57 pm #

    Reblogged this on Inspiredweightloss.

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