Seafood Ceviche is the ultimate summer dish. Light, filling and esthetically beautiful ceviche is all about freshness.
Originally from South America, ceviche-stye dishes have gained incredible recognition and popularity in the U.S. Ceviche is raw seafood marinated in citrus juice. And what was once available exclusively on menus of top-notch restaurants, can now be found in countless eateries across the country.
This recipe was inspired by a tasty dish my friend and I tried at a popular restaurant in Los Angeles.
- 1 avocado
- 1 small red onion (finely diced)
- 2 Limes
- 2 Lemons
- 1/2 lb of shrimp
- 1/2 bunch of cilantro
- 1/2 mango
- 1 sm Serrano Pepper (finely dice)
- 2 cucumbers
salt & pepper
Every chef has their own version of ceviche, but it all starts with quality seafood, and lots (LOTS!!) of Lemons and Limes.
Choose your favorite fruit-de-mer (seafood) as a base. Octopus, sea bass, halibut, scallops, muscles and oysters are all great and tasty ingredients. We chose to stick solely with shrimp.
Start with uncooked cleaned and de-veined shrimp. We purchased frozen and thawed completely before flash boiling in a pot of rolling hot water spiced with salt and cilantro.
Finely chop red onion and serrano pepper. Squeeze all lemons and limes. Use the marinade to coat the cooked shrimp and allow to rest for 25-30 minutes in the fridge.
Dice avocado and ripe mango, and slice fresh cucumbers. Rough chop the mint and cilantro to add texture and color.
Incorporate all ingredients once the shrimp have marinated.