Texas Ceviche

Recipe courtesy of Texas Department of Agriculture

Serves 2

“This Peruvian-style snack is made with raw fresh fish and shrimp that’s marinated in lime juice, tropical fruit and red onion and topped with cilantro. And what better way to enjoy this citrusy seafood treat than with a margarita? Cheers, y’all!”

½ pound (227 g) 16/20 shrimp, raw or, if preferred, cooked

½ pound (227 g) jumbo lump blue crab meat

½ pound (227 g) snapper, raw or, if preferred, cooked

1 cup (112 g) pineapple, diced into small chunks

1 cup (145 g) papaya, diced into small chunks

1 red onion, diced into small chunks Cilantro, chopped, for garnish

Lime juice

Tortilla chips, for serving

Prepare the shrimp and snapper. If raw, rinse, Cut the fish into bite-size chunks.

Place the fruit, red onion and all fish in a large rectangular glass dish and spread it out evenly so there is only layer. Squeeze enough lime juice over it so that all ingredients get covered.

Place the dish in the fridge for several hours to allow the ingredients to marinate in the lime juice. Every so often, mix them so the flavors continue to meld and the lime juice coats every part of the protein.

Once the ceviche is done marinating, transfer it to a serving dish. Mix well. Sprinkle with cilantro and serve with tortilla chips.