Suh-vee-chey. It even sounds delicious. I love this stuff and was sneaking little pieces of shrimp from the glass as I was taking pictures. It’s fresh and light and makes a great appetizer or brunch side dish.
Traditionally, ceviche is made by marinating raw fish in lime or lemon juice. The acid in the juice “cooks” the fish without using any heat. Some people feel more comfortable to slightly cook their fish in boiling, salted water prior to marinating it. I don’t precook mine, but either way you choose, it’s important to use only the freshest, cleanest fish available.
From my internet sleuthing I found many recipes for ceviche. A recipe very similar to the one I ended up with said that these proportions make 4 servings, but those would be huge servings. I would suggest you make half the recipe to create 4 appetizers or make it as-is and invite more people. If you have too much it’s just as good or better the next day.
- 1 1/2 to 2 pounds medium-size raw shrimp, peeled, deveined and cut into small pieces (about the size of large blueberries)
- 1 cup fresh lime juice
- 4 Roma tomatoes, diced
- 4 green onions (including green), thinly sliced
- 1 medium cucumber, peeled, seeded and chopped
- 1/2 cup chopped fresh cilantro leaves
- 2 teaspoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon hot pepper sauce (or less if you prefer a milder taste)
- Salt and pepper to taste
- 1 avocado, peeled, pitted and diced
- Tortilla chips
Place the shrimp and lime juice in a large glass bowl and stir to coat shrimp. Cover and refrigerate 1 hour or until shrimp are opaque. Mix in the tomatoes, onion, cucumber, and cilantro. Refrigerate for 1 to 2 hours.
Remove ceviche from the refrigerator and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. Taste and adjust seasonings if necessary. (I drained off a little of the lime juice from the shrimp before adding the other ingredients.)
Spoon ceviche into glass margarita or martini glasses and top with avocado pieces. Serve with tortilla chips.