Mark's Ceviche

One thing about growing up and residing in San Diego, we eat a lot of fish and seafood. Lucky for me, Mark makes a fantastic shrimp ceviche, one of my favorite appetizers!

There are a lot of ways to make ceviche, (sometimes spelled seviche). It seems every culture has a version of this dish. Some people like fruit, or an assortment of fish and shellfish, that's great, for them.

Mark's philosophy on making ceviche is that the less ingredients the better. Keep it simple. Most important, when it comes to shrimp and fish, don't scrimp, get the good stuff and get it fresh, uncooked, and not frozen.

  Proof..... he really does cook! 

(AND he proudly supports our SDSU Aztecs!!)

Mark’s Ceviche (makes 4 servings)

1/2 lb. of shrimp (21-25 count)
6 oz of white fish – we use talapia fillet (dice into ½ inch cube)
3-4 large limes
1 small lemon
1 medium diced fresh tomato
½ small red onion, finely chopped

1 green onion, chopped
½ cucumber diced

½ jalapeño pepper, diced
2 cloves garlic minced

½ bunch of fresh chopped cilantro
1 tbsp. of olive oil
Salt and pepper to taste
½ avocado cut in slices (optional)
Corn tortilla chips (optional)

Tapatio hot sauce (our favorite!)

In a large bowl, gently mix and submerge the shrimp and fish in the lime and lemon juice. Cover and put it in the fridge for at about 1 hour, or until shrimp and fish are opaque and slightly firm. This step is important because the juices will actually cook the shrimp and fish.

In another bowl mix the tomato, onions, cucumber, jalapeño, garlic, cilantro, olive oil, salt and pepper.

Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve. Serve with corn tortilla chips, Tapatio hot sauce, lime and avocado slices.

Beverage suggestion; Tecate Mexican beer with lime, Salute!

Consider serving this appetizer as a precursor to these delicious Fish Tacos!