Want a fresh side dish (or main dish) packed with nutrients and goodness?
Ceviche is it.
Ceviche, also cebiche, seviche, or sebiche, is a seafood dish originating in Peru, typically made from fresh raw fish cured in citrus juices, such as lemon or lime, with fresh veggies and hits of spice.
My recipe is for the non-spicy fans BUT you can add chili peppers, tapaito, etc. I have also recipes that add clamato juice.
This recipe is packed with flavor with the juice of lime, cilantro, and shrimp.
To get the full flavor, you need to let it marinade in the refrigerator for at least 3 hours.
Watch the video for quick how-to:
Printable recipe below:
What you need: Fresh shrimp (cooked, peeled and cut into pieces), cucumber, onion (red or green onions), tomatoes, cilantro, avocado, fresh lime, salt & pepper.
Chop up the vegetables into small cubes.
Easy to Make Ceviche
- 1 large cucumber
- 1 medium red onion (use one-half)
- 2 medium tomatoes (we used roma)
- 1 bushel cilantro (rinse and dry before cutting)
- 1 ripe avocado
- 2 large limes
- 1 lb. shrimp
- Cut up the vegetables into small cubes. (cucumber, onion, and tomato)
- Dice the avocado.
- Chop cilantro into small pieces.
- Cut shrimp into small pieces
- Add everything to a bowl. Squeeze fresh limes over the salad. Toss well. Add shakes of salt and pepper.
- Optional: Add tapatilo sauce, chili pepper, and clamato juice.
- Let marinate for 3 hours to seal in all the juices.