Ceviche

Ceviche

Ceviche (Pronouced seh/BEE/tcheh ). Kinda looks like a bad word all sounded out. What’s up my Seh/BEE/tcheh?? Ok, enough play with the words let’s focus on this drool worthy food. The first time I had this dish I was hooked.  Being an East coast native I had the misfortune of NEVER eating an avocado until I moved down South in my early 20’s. Let me just say Avocado’s and I were meant for each other.  I’m now an avid Avocado advocate working diligently to show people how incredibly tasty this little green fruit can be. I remember a few friends in particular who constantly refused to try it, referring to it as “Martian poo!” Working my magic and infusing some intense Avocado advocating they agreed to try my guacamole and admitted to it’s glorious taste. My move out to the West Coast further broadened the ways to cook a variety of dishes with my beloved Avocado and this dish has become one of my all time favorites. If you make this, I suggest making a lot especially if you plan on having people over. I’m not exaggerating when I say I can sit and eat one of these whole pie bowls full by myself. I do not like sharing my ceviche. So instead, I’ll share the recipe and you can go make your own Seh/BEE/tcheh.

Ceviche 

• 2-3 lbs of raw peeled and deveined shrimp cut into small pieces
• 2 cucumbers seeded and diced
• 1 large red onion diced
• 6 limes
• 6 lemons
• 1 large bunch of cilantro chopped
• 4-5 large tomatoes diced
• 2 Jalapeños seeded and diced
• 2-3 large Avocados diced

Ceviche in the works

Chopped Vegetables for Ceviche

CEVICHE

Dice your onion, tomatoes, Jalapeños, cucumber, cilantro and avocados. Set aside. Next cut your shrimp into chunks and place in a shallow dish. Cut your lemon and limes in half and go to town squeezing all the juice out over the shrimp pieces. Once your shrimp is covered in the juices go ahead and add all your other veggies to the mixture and mix it all up. Add a little salt and pepper and put the dish in the fridge for the next 2-3 hours. Stir everything around at about the halfway mark.  The acid in the lemon and lime will do all the cooking for you so when you return to take it out it will be ready to go! Serve with tortilla chips or scoop out an avocado and fill with the ceviche for a totally gluten free/carb free option!