Pittsburgh Hot Plate

Ceviche is a refreshing seafood dish that can be served any time of the day.

Serves 6-8

1 pound medium sized shrimp, peeled and deveined

1 pound lump crab meat

1 pound white sea bass, halibut, or red snapper

¼ cup diced red onion

¼ diced seedless cucumber

¼ each, chopped red, yellow, and orange pepper

½ minced jalapeno pepper, de-seeded

½ cup fresh lime juice

½ cup fresh lemon juice

1 teaspoon fresh cracked black pepper

½ teaspoon kosher salt

1 ripe avocado, cubed

1 bunch of chopped cilantro

Directions:

Place the shrimp, fish, crab, onion, cucumber, onion, chopped sweet peppers, minced jalapeno, and lime, and lemon juice in a non-reactive bowl; preferably glass or ceramic. Add the salt and pepper. Stir the ingredient together, making sure the lemon and lime juice comes in contact with all of the ingredients.

Place covered in the refrigerator for two hours.

Remove from the ceviche from the refrigerator, uncover, and slowly fold in the cubed avocado and cilantro.

Serve in a small bowl or martini glass. Garnish with fresh cilantro and lime sour cream.