Updated: Dec 27, 2020
Ceviche is a simple dish that originated from Peru. It mainly consists of vegetables and raw seafood that is marinated in a citrus-based mixture. The ingredients are essentially cooked in the citrus juice. I have been making this dish for about ten years now. When I was in high school, I used to host monthly "Ceviche Parties" where about 20 of my close friends would come over, play board games and fill up on ceviche. This dish is special to me because it was a dish that brought the people I love together. Ceviche is easy to make but does require a lot of chopping, so I hope you've been practicing your knife skills. I made the portions in this recipe large because I truly believe this is a dish best enjoyed when you share with a lot of people. I hope everyone tries this recipe out and has the same experience. Enjoy!
This recipe calls for raw salmon which will be consumed completely raw! I know this is ceviche, but the buttery flavors of the raw salmon will pair perfectly with the acidity of this dish. Did you know you can consume uncooked salmon bought from the local grocery store? It does not have to be sushi grade. As long as it says somewhere on the package that the fish is safe for raw, sushi or sashimi consumption. If the package does not say that, then look for flash frozen or frozen. Freezing salmon for more than 24 hours kills any parasites. In addition, farm-raised fish are fed on pellets which prevent them from acquiring any infectious parasites.
Cook Time: 4 hours
1 lb of Raw Deveined Shrimp, chopped (1/3 inch) & drained
2½ lb of Roma Tomatoes (Other tomatoes can be used), deseeded & chopped
1 Red or Sweet Onion, chopped
3 Jalapeños, deseeded and chopped. (Tip: The smaller the jalapeño, the more spicy it will be)
1 bunch of Cilantro, remove stem and chop
1 Mango, Chopped
5 Avocados, ripe
1 lb of Raw Salmon without skin
Salt and Black Pepper
Wash salmon with cold water
Cover salmon with 1 cm of granulated salt on each side
Let sit in the refrigerator for 2 hours
Wash salt off of the salmon and pat dry with a paper towel
Chop into ⅓ inch cubes
Bring 4 cups of water to a boil
Fill a large bowl with ice water
Place the chopped shrimp a colander. Quickly, pour the boiling water evenly over the shrimp. Immediately transfer the shrimp to the ice water. Once cool, drain the shrimp. Shrimp should be pink and opaque.
Combine the chopped shrimp, Roma tomatoes, sweet onion, jalapeños, cilantro and mango into a large bowl.
Mix in 2 tablespoons of granulated salt and 1 teaspoon of black pepper.
Cut avocado into ⅓ cubes and slowly fold into the bowl. Be gentle while doing this because you don't want to smash the avocados and turn it into a guacamole
Squeeze 10 limes into the mixture and mix.
Let marinate in the refrigerator for 3 hours
Taste and adjust seasoning to liking. If it is too sour add granulated sugar to taste
Scoop a decent amount of the ceviche onto a tostado chip, garnish with the raw salmon and enjoy!
This is one of my most favorite recipes. It is great for family gatherings and potlucks! The way we enjoy this recipe is with Tostito Scoops. The bowl shaped chipped makes it easier to eat and holds in all the ingredients, preventing them from falling out before it reaches your mouth! Make sure you get a little bit of every ingredient in each bite. The acidity from the tomatoes and limes, the sweetness of the mangos, the savoriness of the onions, and the butteriness of the avocados and raw salmon make for such an amazing bite! I may be a bit biased, but I love this dish so much... so the number of aprons this dish will receive is...