One of my first food memories in Mexico as a twelve year old was watching the fisherman make Ceviche on the beach. Like the knots and other tricks of the trades they had perfected to memory, there was no doubt they could make Ceviche blindfolded. Almost as a right of passage each fisherman not only knew how to catch fish but how to prepare it simply and beautifully.
Category
Appetizers
Servings
4-6
Prep Time
20 minutes
Cook Time
0 minutes
Ceviche is a traditional dish from coastal regions of South and Central America, often enjoyed on a boat or a beach with fish pulled fresh from the sea. We use shrimp in our recipe, but feel free to use any sashimi grade fish you can get your hands on. Bright, acidic lime juice cooks the fish, which is complemented by crisp raw onion, sweet and juicy tomato, a pop of jalapeño, and deliciously creamy avocado.
Bien Provecho!
Ingredients
-
1 lb Shrimp, peeled, deveined and cut into 1/2 inch pieces
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2 Roma tomatoes, chopped
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¼ Red onion, diced
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½ c Cilantro, chopped
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1 c Lime juice, fresh
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2 T Montana Mex Avocado Oil
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¼ tsp Black pepper, ground
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¾ tsp Montana Mex Jalapeño Seasoning
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½ tsp Salt, to taste
-
½ Avocado, diced
Directions
Add shrimp to lime juice and stir intermittently over 20 minutes while other ingredients are being prepared.
Add all remaining ingredients and stir vigorously. Check and adjust seasonings to your liking.
Garnish with diced avocado and serve with tortilla chips. Or, load up a cup, add a splash of Montana Mex Ketchup, and call it a shrimp cocktail!
Note:
As the dish does contain raw fish, ceviche should be served and enjoyed fresh.