We are still in a shelter in place order in Los Angeles and we are currently experiencing a heat wave. LOvE tHaT fOr uS.
If you're anything like me and hate cooking while it is hot this is the perfect recipe. No cooking involved and it is delcious and refreshing. Also, Cinco de Mayo is tomorrow what a perfect way to celebrate. Make some ceviche get your favorite beer or make a margarita and enjoy the day.
Let's get started.
Ceviche Printable Recipe
2 Lbs. Swai(or any other firm fish you can get your hands on)
2 Lbs Shrimp; peeled and deveined
1 Red Onion
1 Cup Cilantro
2 Cups Fresh Lime Juice (about 10-15 limes)
3 Tomatoes
2 Tsp. dried Mexican Oregano
1 Tsp. Salt
2 Tsp. Freshly Ground Black Pepper
Serve with:
Avocados
Tostadas or Tortilla Chips for Serving
Tapatio or your favorite hot sauce
Chop the fish and shrimp into small pieces. Finely dice the onion, cilantro, and tomatoes.
Combine the fish, shrimp, lime juice, onion, cilantro, and tomatoes in a large reusable container and seal it with the lid.
Chill in the fridge for 1-2 hours. Taste and adjust seasoning to your liking.
Serve on top of tostadas with diced avocado and a couple of dashes of tapatio.
Note: you can add freshly diced jalapenos or serrano chilies to the mixture for additional heat. If you don't like the taste of oregano feel free to omit.
Follow me on Instagram @quirkyeating
If you're anything like me and hate cooking while it is hot this is the perfect recipe. No cooking involved and it is delcious and refreshing. Also, Cinco de Mayo is tomorrow what a perfect way to celebrate. Make some ceviche get your favorite beer or make a margarita and enjoy the day.
Let's get started.
Ceviche Printable Recipe
2 Lbs. Swai(or any other firm fish you can get your hands on)
2 Lbs Shrimp; peeled and deveined
1 Red Onion
1 Cup Cilantro
2 Cups Fresh Lime Juice (about 10-15 limes)
3 Tomatoes
2 Tsp. dried Mexican Oregano
1 Tsp. Salt
2 Tsp. Freshly Ground Black Pepper
Serve with:
Avocados
Tostadas or Tortilla Chips for Serving
Tapatio or your favorite hot sauce
Chop the fish and shrimp into small pieces. Finely dice the onion, cilantro, and tomatoes.
Combine the fish, shrimp, lime juice, onion, cilantro, and tomatoes in a large reusable container and seal it with the lid.
Chill in the fridge for 1-2 hours. Taste and adjust seasoning to your liking.
Serve on top of tostadas with diced avocado and a couple of dashes of tapatio.
Note: you can add freshly diced jalapenos or serrano chilies to the mixture for additional heat. If you don't like the taste of oregano feel free to omit.
Follow me on Instagram @quirkyeating
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