Costa Rican Mixed Ceviche

Published 8:52 am Thursday, July 10, 2014

2 pounds shrimp

2 pounds fish of choice (tilapia, catfish, red fish, etc.)

3 red bell peppers

3 onions

1/2 bunch cilantro

1 bottle lemon juice

1 bottle ginger ale (2 liter)

Salt, according to taste

Ketchup

Mayonnaise

Set a pot of water to boil. Clean the shrimp thoroughly. Dice the fish in cubes of 3/4-inch.

Once the water has been boiling and the seafood is prepped, add the shrimp and fish into the water for exactly 30 seconds and drain. It is important that seafood does not stay in water for more than 30 seconds.

Place seafood in a medium mixing bowl.

Mix vegetables and seafood in a large mixing bowl. Add half of lemon juice, half of ginger ale into the bowl until liquid covers the contents of the bowl.

Add salt according to personal taste, and mix thoroughly. Place in refrigerator for 20-24 hours.

Optional: Can add a dab of mayonnaise and ketchup. Serve with avocado and Saltine crackers.

Serves up to 10 to 15 people.

Deiver Vargas and Oscar Vargas, Jeanerette