Ceviche is by far one of my favourite things to bring to potlucks and parties (as long as it’s a non-vegan party). There is something about fresh and homemade tapas that always truly impresses people and leaves them asking for the recipe.
Also, it helps that this particular recipe is absolutely delicious. It is one that I have been making for many years, and the balance of flavour from the sweetness of the mango and the sour kick of the lime zest and juice truly wows your taste buds. Depending on what you are feeling like, you can serve it with organic corn chips or create lettuce cups/boats out of romaine or green lettuce (or collard greens) and make it a totally gluten and grain free affair.
Not only is this dish incredibly easy to make, it’s filling, nutritious, fun and beautiful.
In other words, you cannot go wrong.
Tip: please make sure to use sustainably caught seafood and be conscious of where you get your ingredients from. I truly believe that the loves that goes into the dish will directly affect not only the taste but also how you feel, and how your body processes the food. Love your food, love your body, love life. Simple.
The concept behind ceviche is that you are using raw fish and citrus. When these two are combined, the juices of lime or lemon cure the raw fish. The most important thing with ceviche is to make sure you are using absolutely fresh ingredients, and that you consume it soon after preparing it, to ensure that it is fresh.
I like to use salmon and shrimp. You can absolutely use different types of white fish (I suggest a more flaky and light white fish like tilapia, sole or halibut. There are many different varieties depending on where you are in the Latin world- scallops, octopus, prawns… the list goes on!
One huge reason why I love to make my own ceviche- is because it is always so much more delicious and satisfying than eating it out. One big thing for me is that a lot of the ceviche I eat in restaurants has been marinating in orange juice. Not only do I like the taste less, I can guarantee that a lot of the time the OJ is boxed and packaged OJ– meaning that it is probably filled with a lot of additives, preservatives, colouring, flavourings and very little actual oranges. Just some food for thought.
- 1/2 cup cilantro
- 1 salmon fillet, frozen and thawed
- 1-2 cups of shrimp, cooked and cooled
- 2 garlic cloves, minced
- 1 small red onion, diced OR shallot
- 1 avocado, chopped
- 1 ripe mango, diced
- 2-3 limes, zested and juiced
- 1/2 jalapeno, minced
- sea salt to taste
- black pepper to taste
- chilli flakes to taste
- 1/2 red, orange or yellow bell pepper, diced
- + Corn Chips
- + Romaine Lettuce Leaves
- ** you can also make this completely vegan and substitute fish with coconut meat
- Freeze and thaw your salmon OR buy sashimi grade
- Slice and dice into small cubes
- Cook your shrimp, strain and cool
- Move your knife through, to chop into small flakes (so it looks like crab meat)
- Combine all ingredients into a large bowl
- Mix and let it sit in lime juices for 30 minutes+
- Serve along side corn chips or lettuce leaves