Ceviche Montserrat
Author: Epicurus.com Kitchens
  • 3/4 pound red snapper fillets; cut in 1 x 1/2 inch pieces
  • 16 ounces small peeled and deveined shrimp
  • juice of 6 limes
  • Marinade:
  • 3/4 red onion; finely chopped
  • 4 Serrano peppers; chopped
  • 2 tomatoes; finely chopped
  • 3/4 Cup pimento-stuffed green olives - finely chopped
  • 1/4 Cup parsley; finely chopped
  • 1/2 Cup cilantro; finely chopped
  • 3/4 Cup tomato juice
  • 2 Tablespoons olive oil
  • 2 Tablespoons jalapeno pepper strips, finely chopped, with juice
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons oregano; dried and crushed
  • salt to taste
  • Garnish:
  • lime wedges
  1. Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain.
  2. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro.
  3. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt.
  4. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.
  5. You may substitute a small amount of finely chopped scotch bonnet peppers for the serrano peppers.
  6. Fill serving cups with diced mango, topped with ceviche, garnishing with lime wedges.
  7. Ceviche can be refrigerated for up to 5 days.
NOTE: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. West Mexicans prefer to use fat fish as mackerel or pompano for ceviche while those on the Gulf prefer shrimp. In the Montserratian version, we use local red snapper, mango and optionally, locally grown scotch bonnet peppers. Limes are preferred, although lemons may be used, since both contain the citric acid that "cooks" the fish.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/ceviche-montserrat/8821/