Summer is literally just around the corner and in my opinion, nothing beats a refreshing ceviche. It’s probably one of the easiest dishes to make and you’re sure going to be a hit at every party if you bring this along and while this dish is typically one of the most expensive things to buy (if you do the math), you can safely make it at home. 

I’ll be sharing the recipe for Mexican-style ceviche and you can literally find all your ingredients on your next visit to the grocery store and make it this weekend. I’ll also include a recipe for vegan ceviche, too if you’re vegan or maybe hate fish. Also, one thing I should note, simple is always gonna beat fancy. A well-executed simple dish will beat a complex, poorly executed dish.  

Ingredients: 

• 16 oz of shrimp or white fish (these work best: tilapia, bass, or snapper) (chopped)

• ½ cup of fresh lime juice (about 4-7 limes) 

• 3 tomatoes (diced)

• 2 onions (diced)

• 3-4 tablespoons of cilantro 

• Maldon Salt 

• Tostadas, tortilla chips, or saltine crackers

Optional Ingredients: 

• 1 cucumber finely chopped

• 1-2 finely diced serrano peppers

Toppings: 

• Avocado

• Valentina Hot Sauce

• Ketchup (yes, it’s weird, but try it)

• Lime

Vegan Option: 

• Substitute 16 oz of palm hearts (diced) for the protein

Instructions for the Ceviche: 

I would like to start this off by saying I’m not a fan of raw onions and I’ve seen so many recipes using red onions instead of white ones. I’m gonna go with white onions. 

First cut and squeeze your limes into a big bowl and then add your diced onions to the mix. By adding in your onions early, you’re cutting that sharp flavor, by essentially cooking them down in the citrus. You’re also flavoring the citrus which will make a world of a difference in your final taste. 

Next, add your seafood and cilantro. If you want to combine both the shrimp and white fish you can, don’t think about it. 

Dice up your tomatoes and add those last along with a good seasoning of Maldon salt. 

Tips:

If you want to use “raw” shrimp make sure it’s the freshest kind you have, if not precooked frozen shrimp works fine. 

It’s literally safe to eat immediately. In some areas of Mexico, they cook the fish in the oven. Don’t ask me how but they do. 

Enjoy this dish with a cold cerveza and maybe watch some futbol for the experience. If you’re looking for a great restaurant recommendation for seafood spots in San Antonio, check out my Instagram right here.