I've been invited to a virtual picnic over at Cream Puffs in Venice, with the stipulation that I bring "a dish that features a fresh summer ingredient."
I brought ceviche to the party. There may be fancier recipes for this stuff out there, but this one was taught to me by a Mexican friend, thrown together just like his Mama used to make it: No frills. Though I keep meaning to branch out and research other versions, I haven't yet; when I get hungry for it, I just fall back on Rafael's method. It's simple, cheap, and delicious.
Ceviche
Approx 1 lb. pollock
1 lb. shrimp (I use frozen, pre-cooked)
1 onion, chopped
1 jalapeno, seeded and diced
5-6 limes
cilantro
2-3 tomatoes
avocado
Dice pollock into small chunks and toss into a bowl. Add onion, jalapeno, and the juice of the limes. Let it sit until the fish is no longer transparent.
(Rafael went for about 20 minutes, but I'm always a bit more cautious, and go for at least twice that, or until I just can't stand it any more, and have to eat!)
Stir in the cilantro, and tomatoes.
I usually serve this spooned over a tostada smeared with sour cream, and topped with avocado slices. I only had chips this time though, so served it as above. If I don't have the accoutriments, I don't have any problem spooning up a bowl of it and eating it like a chunky soup.
3 comments:
This looks and sounds fabulous! I've never had Ceviche before but I've always wanted to try it.
Thank you so much for bringing it to the party, I'm so happy you could join us! =)
That looks delish. I love ceviche, though I haven't eaten any in years. I used to have it often at home in California. I actually thought about making some this summer; Elise at Simply Recipes had a nice recipe for it recently, and I have an old recipe from a friend as well. Never got it done, though.
I love anything with fresh seafood and that sounds totally amazing. May have to try it.
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