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 Alaskan White Seafood Ceviche and Tostados
Ingredients
Appetizers & Snacks
· ½ lb. each: raw white fish (cubed), crab, shrimp (crab cooked picked thru. Raw shrimp deveined and peeled). · ¾ C lemon and lime freshly squeezed · ½ C orange juice · 6 oz. White Alaskan Ale or more to taste · ½ Tsp salt and pepper to taste · 1-2 tomato diced · 1 cucumber diced · 1 red onion sliced/diced · 1 jalapeño pepper diced (or habanero/manzano) · 2 green onions diced · 1 celery stalk diced · 1-2 avocados cubed · 1 bunch of cilantro · ½ red and yellow bell pepper diced Methods/steps In bowl or Ziploc, put cut white fish and shrimp. Pour ½ cup each lemon, lime and ¼ cup of orange juice – should be enough liquid to cover seafood. Add salt and pepper to taste. Chill in refrigerator 8-10 hours or overnight (cooking time may vary based on size of cut fish and shrimp). Fish and shrimp are cooked when opaque in color. Diced jalapeno can be added during last hour of cooking (if you like it spicy, add at start of marinating). When done, drain all liquids reserving ½ of juice. Save some sprig cilantro for garnish. In mixing bowl, combine all ingredients including crab, but not avocados. Stir gently and let sit ½ hour. If needed add back some the juices reserved. Add avocado, season to taste. Provide Tapatio Sauce for those who want it spicier. Serve on tostadas or with tostada chips. Garnish with lime wedges. Ceviche does not keep well. It becomes rubbery and can be described as overcooked when it sits more than 2 hours. Make a batch only as big as can be eaten in a meal. |
   
In Bavaria, beer isn’t just an alcoholic drink- it’s considered a staple food, like bread or eggs.
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