Over the July 4th weekend, I got to spend some time with my future sister-in-law Lissa! She was born in Guatemala, raised in NYC, and lives in L.A. now! She’s a great girl, who loves the Lord, and enjoys everything from fashion to cooking to photography. Oh, yes, and she loves my brother. She showed me how to make Ceviche while she was at our house that weekend! I think I could eat it every day!
If you’re not familiar with Ceviche, it’s amazing! In my experience, it’s kind of like salsa, but with more coarsely chopped, raw vegetables in a lime and cilantro dressing. Here’s Lissa recipe:
Ceviche de Camaron (Shrimp Ceviche Cocktail):
“The dish basically consists of combining seafood cooked or not fully cooked with fresh vegetables and lime juice. The lime juice works as a cooking agent and helps finish cooking the shrimp.
- 1/2 cup chopped onion
- 1 pound medium shrimp
- 1.5 pound of tomatoes
- 1/3 cup chopped fresh cilantro
- 3/4 cup fresh lime juice
- 1/4 teaspoon salt
“Additional ingredients one could add:
- 1 cup chopped peeled cucumber
- 1 cup chopped sweet bell peppers
- 4 tablespoons of Worchester sauce – gives it a nice kick. Or hot sauce for more of a kick
- Adding fish, scallops, crab — results in a richer taste.
“**Ceviche, tastes well on its own or can be paired with various dishes. It tastes very good when paired with a well marinated steak or chicken, beans, rice and or guacamole — as the juices from the steak and from the other side dishes secrete and blend with the ceviche, a nice rich and unique flavor result from the mix. Yum yum yum.” ~Lissa
Here’s a recent sample I made with avocado but without shrimp, served with Quesadillas and Greek Yogurt: