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: