Casino del Sol's Ceviche & Campachana

TUCSON, AZ (Tucson News Now) - Ceviche

1/4 lbs Abalone

1/2 lbs Shrimp

1/2 lbs Scallops

1/2 cups Lime Juice

1/2 cups Lemon Juice

2 Tbls Kosher Salt

1/8 tsp Cayenne Pepper

1/4 ea Red Onion Small Diced

1/2 ea Cucumber peeled seeded and small diced

1 ea Beefstake Tomato small diced

1 ea Serrano Chile seeded and minced

1/4 ea Bunch Cilantro chefinade

1/4 ea Bunch Green Onion Small diced

1/4 tsp Black Pepper

Method: Dice Abalone, Shrimp and Scallops 1/8 " thick. Add Lime Juice, Lemon Juice, Kosher Salt and Cayenne Pepper. Mix well, cover and store in refrigerator for 24 hours to cure seafood. The next day drain well and mix with remaining ingredients.


1 batch Ceviche

1/4 lb Jumbo lump Crab

6 oz can Chopped Clams in Juice

8 oz btl Clamato

12 oz can V-8 Juice

1 tsp Granulated Garlic

1 Tbl Siracha Chile Garlic Sauce


Mix a fresh batch of Ceviche well with all ingredients and refrigerate for two hours before serving in a chilled cocktail glass.