My mother and father loved Mexico, and we took several trips and vacations from 1965 until they moved to the Sea of Cortez around 1970. While in high school, we went to Isla Mujeres, and this delicious dish, ceviche, was served daily at sunset, along with turtle steaks, rice, and beans.
I didn’t find out until I fell in love with this appetizer that it was made using raw fish, and basically, it was cooked in the acidity of the lime. I love the fresh, zippy flavor. Plus it is easy to make and healthy.
You can use fresh, wild, caught fish like cod, ahi, or salmon. It can be served as a snack or appetizer. Also, you can marinade the fish in the fridge for a day if you want to make it in advance and add the fresh ingredients the day you want to serve it.
I leave the avocado out sometimes or add it last, so it doesn’t brown or get mushy. It’s best made fresh and eaten on the same day. The size of your dicing depends on how much you want to shovel onto your chip, so it’s up to you! Let’s get to it.
- 1/2 pound of raw shrimp
- 2 limes juiced
- 1 green scallion diced
- 1 jalapeño diced
- 1/2 red onion diced
- 1 clove garlic pressed
- 1/2 cup of diced cilantro
- Himalayan salt & pepper to taste
- 1/2 avocado diced (optional)
- dash of Tajin (Mexican seasoning/optional)
- Step 1 Remove the shells from the shrimp. Devein them and dice them into small 1/2-inch pieces—place in a serving dish.
- Step 2 Place the remaining ingredients EXCEPT for the avocado in the serving dish with the diced shrimp. Stir and leave it at room temperature for at least 30-45 minutes.
- Step 3 Serve with your favorite chips or crackers. If not eating until later, keep fresh in the fridge and bring to room temperature 30 minutes before serving.