Ceviche

We had our first heat wave in Boston this week, so it was time to throw together one of my favorite cold dinners: ceviche.

Ceviche is a great dish because it’s so quick and easy to prepare, refreshing and delicious, and actually good for you. The only caveat: you have to do your preparations far enough in advance that your citrus has the time it needs to “cook” the seafood.  I usually prepare it in the morning to eat that night (6-8 hours later).

Ingredients:

  • 1 pound of seafood (my favorite to use is sole, but flounder, tilapia, shrimp, and calamari work well too), cut into thin, small pieces
  • the juice of 7 limes and 1 lemon
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1/2 vidalia onion, diced
  • 1-2 cloves garlic
  • 1-2 jalapeño peppers (optional)
  • 1/2 cup of fresh cilantro, chopped
  • 2 teaspoons salt
  • 2 tablespoons olive oil

The instructions couldn’t be simpler: just slice the seafood in small pieces, chop the vegetables and cilantro, juice your citrus fruits, then throw everything together in a big bowl and put it in the refrigerator to cook.

I usually serve it with tortilla chips, salsa and guacamole, along with a nice cold beer, mmmm. Hope this is a refreshing break on a hot summer night!
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3 responses to “Ceviche

  1. Love fish prepared in this style. It is snowing where I am, can not wait for summer to be eating lighter foods again. Come and stop by my site and say hi!

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