Description
My sweeter & safer take on ceviche, multiple variations.
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.