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Food and trinkets from the Perrin House

Ceviche

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ceviche

Ceviche


  • Author: MearaMay

Description

My sweeter & safer take on ceviche, multiple variations.


Scale

Ingredients

Fixings:

Tomatoes (the more colorful the better)

Peppers (Jalapeno, Serrano, multi-color, banana)

Cilantro

Pickled Red Onions (or regular onions diced and microwaved in water to reduce the bite)

Cucumber

Avocado

•••

Juice: 

Lemon or Lime juice (fresh is best)

Cider Vinegar

Coco Real (Key ingredient)

Ketchup (really – just a bit)

•••

Optional: Mango

Meat: Shrimp 1/2 cooked and diced, crab claw meat, seared Ahi tuna.

Topping: Thin shavings of manchego cheese

Serve with Tostitos Cantina chips or your favorite tortilla chip


Instructions

Sear or partially cook meats and onions. 

Finely dice remaining ingredients. 

Add juices to taste.

The longer it sits in the fridge the better. 

 


Notes

I derived this from traditional Sonoran Arizona ceviche as well as the kinds I have tried in Costa Rica and the Philippines. It is much sweeter and less fishy tomato-ish than traditional ceviches. 

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