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Seviche
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Prep Time:
20 minutes
20 minutes
Total Time:
50 minutes
50 minutes
Tangy oyster ceviche with lemon, tomatoes, soy sauce, and olive oil. Perfect appetizer.
Ingredients:
- 2 large Spanish onions, sliced
- 1 large ripe tomato
- 0.75 cup fresh lemon juice
- 0.5 cup olive oil
- 4 (8 ounce) cans oysters
- 1 large ripe tomato, diced
- 3 green onions, chopped
- 0.375 cup ketchup
- 0.5 teaspoon soy sauce
- 0.5 teaspoon garlic salt
- 0.5 teaspoon granulated sugar
- salt to taste
Instructions:
- Saute sliced onions in a saucepan with enough water to cover until softened. Drain, rinse with cold water, and drain again.
- Score the top and bottom of the tomato with an X, then place it in the saucepan with the onions. Add enough water to cover the tomato. Simmer until soft and the skin starts to peel off, around 5 minutes. Remove the tomato and cool it under cold water. Peel the skin off using your fingers or a knife. Blend the peeled tomato to make a purée.
- In a large glass dish or bowl, mix together onions, lemon juice, and olive oil. Add oysters, puréed tomato, diced tomato, green onions, ketchup, and soy sauce. Season with parsley, garlic salt, sugar, and salt to your liking.
- Allow to cool in the refrigerator before serving.