Recipe | Classic Ceviche

The restaurant so nice, they named it twice, Ceviche Ceviche has a cult following due to its simple menu filled with fresh, local ingredients. They utilize the bountiful local harvest of limes to “denaturize” the raw fish, essentially cooking it via an acidic chemical process. This is the heart of ceviche. Add other fresh ingredients to taste, and you’ve got a meal that will satisfy any seafood fan.

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We’ll tell you how to make the classic recipe from Ceviche Ceviche. Remember, you will be able to easily recreate this recipe at home, but it may be difficult to recreate the taste of fresh caught Gulf shrimp.

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Start with fresh shrimp and a filet of Mahi Mahi. Cut into small cubes. Squeeze one whole lime over the seafood in a bowl.

Chop one fresh tomato, a fistful of cilantro, and about ¼ of a red onion. Mix thoroughly into the bowl with the fish and shrimp. Prepare one whole avocado and fan it out over the top of the recipe. Top it with salt and pepper to taste.

You can also dress up your ceviche with spicy serrano peppers and sweet things such as mango, strawberries, pineapple, and cantaloupe. It’s a tasty, fresh, simple dish to make on vacation, and a real crowd pleaser.

Have you made this recipe? Tag #RTXTraveler on Facebook, Instagram and Twitter!

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About the Author

About the Author: Pat Barcas serves as Creative Resources Manager for RTX, based in Asheville, NC. You can find him hiking the mountains of Asheville, gardening, traveling, and hanging with his growing family. His favorite RTX exchange destinations are Rangeley, Maine, Lake Tahoe, Banff, Canada, New Smyrna Beach, Florida, Cape Cod, and Orange Beach, Alabama. .

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