RAYnbow Ceviche. RAYnbow Ceviche Inspired by my personal experiences in life; to live and laugh as if today is the last. Enjoy and please take pictures and share it with family and good friends. Waitress was very friendly and… Rainbow trout ceviche.

Enjoy and please take pictures and share it with family and good friends. The citrus bath the seafood sits in does turn the meat opaque, giving it the appearance of being cooked, and it does kill some of the many wee beasties present in raw foods that can make you sick, notably the toxin vibrio. Ceviche is also surprisingly easy to prepare. You can Have RAYnbow Ceviche using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of RAYnbow Ceviche

It's 5 lb of shrimp, peeled and de-veined.
Lets Go Prepare 1 lb of imitation crab meat.
It's 5 lb of fresh limes.
It's 5 each of small avocados.
What You needis 2 each of large cucumber.
It's 2 each of large semi-riped tomatoes.
Lets Go Prepare 2 each of cilantro.
What You needis 1 each of green bell pepper.
It's 1 each of red bell pepper.
Lets Go Prepare 1 each of yellow bell pepper.
Lets Go Prepare 1 each of red onion.
Lets Go Prepare 1 each of white onion.
What You needis of Salt and Pepper.

When making it at home, there are just a few key things to keep in mind. The most important is to use the freshest fish possible and beyond that it's all about the marinating process, which works sort of like pickling. Ceviche is wonderfully fresh, vibrant dish that has its origins in Latin America and is made from the freshest fish cured in a citrus juice. Trout has a more subtle flavour than salmon for a light summer lunch.

RAYnbow Ceviche instructions

Wash in cold water. If frozen, defrost natually. Do not defrost by microwave or by hot water..
Wash with hot water twice. Tear into pieces by hand. Mix with defrosted shrimp and set aside. Keep refrigerated..
Squeeze juice completely. Ensure to keep pulp separated. Mix the lime juice with shrimp and crab meat. Ensure shrimp and crab meat are completely soak in lime juice. Keep it covered and refrigerated..
Prepare the vegetables and avocado. Cut in uniform, square size pieces. Chop the cilantro leaves into fine pieces, excluding the stems. Mix the cut vegetables, avocado, and cilantro in a separate bowl. Keep it covered and refrigerated..
When the shrimps' color changed to bright orange, the shrimp is ready. Mix the bowl of shrimp and crab meat with the bowl of vegetables..
Add salt and pepper sparingly. If sour to taste, add more salt and/or pepper as needed.Topped with grated orange peeling as garnish..
Serve cold with tostadas (or preferred alternatives). Reminder to keep refrigerated to prevent quick spoilage..

Look for organic or sustainably produced trout. A ceviche uses the acidity of the citrus to "cook" the fish without using heat. The result is a refreshing preparation that can be enjoyed in a variety of different ways. The photograph shows what the fish looked like to begin with (in the bag), and what it looks like after reacting to the lime juice (in the container). Ceviche is traditionally a dish made of marinated raw fish that "cooks" with citrus as it sits for an extended period of time.