Ceviche

This fresh, healthy and easy traditional Mexican dish was told to me by my Father-in-Law who learned it from a secretly guarded source. I thank him (in my head) for showing me this recipe every time I make it. The marinade of citrus creates a tart and exciting party in your mouth experience that you can’t help but crave. It’s also been known to cure hangovers, or so they say.

Ceviche

4 Roma Tomatoes, diced
1/2 White Onion, diced
2 Stalks of Green Onion, thinly sliced
1 large Jalapeño, finely chopped
2 Avocadoes, diced
1 Cucumber, peeled, seeded and diced
1/2 bunch Cilantro, finely chopped
Juice of 2 Limes and 2 Lemons
1/4 tsp. Sea Salt

Chop and dice all ingredients, except lemons and limes, into small pieces and place in large bowl. Juice lemons and limes and add to bowl. Allow to marinade in the fridge for at least one hour, if it lasts that long.

Uses:
As a raw taco filling by placing it on a large lettuce leaf, such as Romaine.
Mixed into a creamy raw soup, such as mango.
On top of a bed of corn
Salad topper
Eaten alone.

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2 responses to this post.

  1. Posted by Darlene Oxford on September 17, 2010 at 7:32 PM

    Think I will try it

    Reply

  2. […] 4 hours for tortillas and longer (8 hours or until crispy) for chips. Serve tortillas filled with Ceviche, Walnut Pâté, Jamaica Mexican Rice or even Apple Pico topped with lettuce and cilantro. Enjoy! […]

    Reply

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