Ceviche – it’s one of those foods I love to eat in the summer since it’s so refreshing and light. Funny enough though, I’ve never actually made it until now. It’s also one of those seasonal dishes that I forget about until it starts to get warm again. Until now!
One night, we went to visit our friends Alex & JP and they made it for us. And I kid you not, the second it touched my tongue, my eyes got really big and my stomach made extra room to clear the entire plate they made. IT WAS AMAZING!
So after much convincing, JP shared his recipe and I simply love it! It involves no ovens or cooking at all! You ‘cook’ the fish in the acids from the lemons, lemons and tomatoes and then just eat it right from the same bowl. It’s seriously the easiest dish and the perfect appetizer or entree. Heck, I literally ate it right from the bowl while cooking it!
Avocado at the end is a great addition. So is tequila. Just saying. 🙂
What’s your favorite summer recipe? Let me know in the comments below!
Ceviche
Ingredients
- 12 large (and juicy!) lemons and limes, juiced
- 2 tablespoons ketchup
- 1.5 teaspoons Worcestershire sauce
- Tabasco, to taste
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1 bunch of fresh cilantro, finely chopped
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Salt and pepper, to taste
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2 small tomatoes, seeded, and cut in 1/4 inch cubes
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1 large shallot, finely chopped
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1-1 1/4 lbs. fresh Corvina, cut in 1/2 cubes
Directions
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In a large bowl, juice 10 of the lemons and limes. Then, mix in the ketchup, Worcestershire sauce, tabasco, cilantro, salt and pepper.
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Taste, then mix in the tomatoes, shallot and Corvina (make sure liquids fully cover everything).Leave in fridge for at least 4 hours (can be made up to 2 days ahead of time).
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Once marinated, drain all the lemon/lime juice and add fresh lemon juice of two remaining lemons.
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To plate, serve in a bowl along slide saltines, crackers or slices of bread. You can also add some avocado, if you like. Take a shot of tequila and enjoy!
Recipe from my friends, Alex (Originally from Boston :)) & JP (originally from Guatemala).
Season Generously 