Ceviche Salad

2 cups  shrimp, crab, scallops, fish
1/2 tsp. grated lime peel
1/2 cup fresh lime juice4 ribs celery, sliced
one mild onion thinly sliced
1 tablespoon chopped bell pepper
1/4 cup. green chiles, diced
2 med. tomatoes, seeded & diced
1 avocado, diced
2 Tbsp. cilantro, chopped
1/4 cup chopped parsley
3 tablespoons olive oil
salt and freshly ground black pepper to taste
a touch of red pepper or Tabasco
garnish with parsley

This is a recipe I made up after having a salad like this
at a party. In real ceviche fish like red snapper or
pompano are used. The acid of the lime juice changes the
proteins in the fish turning it white and opaque as if it
had been cooked.  It is not easy for me to get fish as
fresh as I would want for this, so I just use cooked
seafood.  We prefer more shellfish in the mix. Cut cooked
and cooled seafood into 1/2 inch chunks.  Stir together
lime peel, lime  juice, celery, onion, bell pepper, green
chiles, diced  2 med. tomatoes, seeded & diced diced green
chilies, olive oil, garlic, cumin, salt and hot pepper
sauce and place in a Ziploc plastic bag..  Add seafood 
chunks; close and marinate in the refrigerator several
hours. Turn the bag occasionally.  When ready to serve,
remove the salad from the bag and spoon into bowl. Add
avocado chunks, parsley and cilantro. Season to taste,
garnish and serve.

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Date: Fri, 25 May 2001 02:54:36 GMT
From: Mary Filmore 
Subject: Ceviche Salad
Newsgroup: rec.food.recipes