Ceviche

I know, I know…I’ve been neglecting my little blog. But May has been a month of one activity after another with little time to breathe in between, let alone blog. I have so many things to talk to you all about – the farmers markets, the Apron Gala, a bunch of restaurant reviews and events I’ve gone to, but it seems as if each day is over before I have time to get started. One day this week, I’m going to have to set aside a day to do nothing BUT catch up on my writing.

So I wanted to share something that I made recently – after having some really good ceviche at a couple of Mexican restaurants/taco trucks, and having an awesome mixed seafood ceviche at the Slow Food pig roast, I wanted to try my hand at making it here at home. I never realized it was so easy! I got all of the fish/scallops/shrimp I needed at Trader Joe’s, and got the limes and lemons at the Mexican grocery down the street for a song. Simple, delicious, healthy. Perfect summer dish, that’s for sure!

Ceviche

Ceviche
adapted from Simply Recipes

1 lb. bay scallops
1 lb. medium (20-24 ct) raw peeled and deveined shrimp, tail removed and cut into 1/2″ pieces
1 lb. orange roughy or other firm white fish, cut into 1/2 inch pieces, completely deboned
3/4 c. fresh squeezed lime juice
3/4 c. fresh squeezed lemon juice
1 small red onion, finely diced
1 jalapeno chile, seeded and finely diced
1 1/2 cup of fresh peeled, seeded, and chopped tomatoes
1 tbsp. salt
Dash of ground oregano
Dash of Tabasco or a few grains of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips

In a non-reactive casserole dish, either Pyrex or ceramic, place the seafood, onion, tomatoes, chile, salt, Tabasco and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, and then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

2 thoughts on “Ceviche

  1. veroka

    I love ceviche, I'm from Peru and our ceviche is a little different.. we don't use tomatos or guacamole that we call palta.
    I couldn't fin any restaurant that prepared peruvian ceviche but in cincinnati there is a restaurant Sabor Peruano.
    Someone told me that old bag of nails serve Ceviche I'll try sometime soon

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