Ceviche-Seafood Appetizer

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:40 AM PST

Story Updated: Mar 31, 2008 at 11:40 AM PST

Ingredients

Ceviche-Seafood Appetizer - 7/10/2000

1 dozen shucked oysters 1/2 cup rock shrimp
1/2 cup bay scallops 1 tomato
1 pickled jalapeno pepper 4 Spanish olives
1 cup lime juice 1/4 cup white onion
1 pinch oregano 5 sprigs cilantro
1 Tbl. pickled jalapeno juice

Directions

Chop tomato, pickled jalapeno, olives, onion and cilantro. Mix all ingredients. Refrigerate for 3 hours. Acid from the lime juice will "cook" the seafood. Serve with tortilla chips. Serves 2.

Recipe from Christine Keff, Fandango

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