By definition, ceviche is made from raw fish or shellfish that is cooked in some type of acid (normally a citrus juice like lemon or lime juice). I happen to love it because it reminds me of warm weather, sitting by the beach, drinking a beer and enjoying some ceviche with chips. You can really serve it with anything, and if you eat it plain (no chips) it’s pretty healthy.
Now I know that KB doesn’t like shellfish (i.e. shrimp), but since he’s been on a big scallop and lobster kick, I thought, why not try to make a ceviche that incorporates shrimp and see if he notices. He did, but he ate it anyways. Maybe I’ll get him into shrimp soon. Anyways, you can really put whatever you want into your ceviche, but the point is you use raw fish or shellfish and add some citrus juice. I also added some avocado for creaminess and mango for a little bit of a tropical feel.
Start by chopping your raw shrimp into bite sized pieces. Add to a bowl with the bay scallops and lime juice, salt and pepper. Let sit in the refrigerator for about 2-3 hours until the shellfish is cured. Stir the bowl every 30 minutes or so.
Add avocado, mango, jalepeno, cilantro and onion.
Mix together and enjoy! I like to serve mine with chips as kind of a dip.
1/2 lb bay scallops
1/2 lb shrimp, peeled and deveined
1 ripe avocado
1/2 sweet onion, diced
1 large jalepeno, seeded and diced
1/2 cup cilantro, chopped
1/2-2/3 cup lime juice
salt and pepper to taste
Chop the shrimp into pieces about the same size as the bay scallops. Place scallops and shrimp in a bowl with lime juice, salt and pepper. Let sit in the refrigerator for about 2-3 hours, until the seafood is cured. Add the avocado, mango, onion, jalepeno, and cilantro, and mix to combine. Serve with tortilla chips.