Good day class, by a show of hands who here likes seafood? Good, good! Now who here likes a cold dip that you eat with corn tortilla chips? Excellent! Today we’re going to be learning how to make ceviche!
Haha, figured a little silliness was in order after the intense hiking journey that I posted. Also if you managed to take a gander at that post and know what I’m talking about, my feet and legs are still sore! Let’s get down to the real business here. Normally made with raw shrimp that gets naturally cooked by method of lemon juice. However, because I don’t like the chance that it may be undercooked I do not do this method. Not to mention the fact that this is actually my mother-in-law’s recipe that I stole and sort of made my own.
Let me explain.
My mother in law is quite a good cook herself, but measurements are not something that she ever does. When I ask her for a recipe instead of saying something like, “add a pinch of pepper” or even, “half a cup of water” I get this, “add as much as you like.” I mean I like pepper but that doesn’t mean I should put 6 tablespoons of pepper in a dish. So when asked about this recipe we had to keep telling her to just explain exactly how she makes it. “Put as many tomatoes as you like” just wasn’t cutting it for me this time.
The decision to make this recipe came from the thought of a trip that is coming up for my husband and I. It is going to be the 50th birthday of my mother in law so we are going to be heading out to Las Vegas to celebrate with her. All of my husband’s family will be there so it’s likely some of our favorite recipes that she makes will not be possible. Let me tell you… making ceviche for just the two of us was tedious enough. Couldn’t imagine making enough for an entire clan of people.
Let me just say that without the proper measurements it was still incredibly easy to make this dish. Using cooked shrimp that had already been peeled and cleaned to make it a little easier. When it was time to figure out how much of an ingredient to add to the dish it was taste testing time. Most important to remember to mix and taste whenever you’re uncertain. Another very helpful tip — get food gloves for when you are working with the serrano peppers.
Although this can be a very tedious dish to make it mostly depends on how much you plan on making. We made an entire casserole dish full of ceviche which we gobbled up in a matter of days because it was so delicious! Chopping up all the ingredients takes time but one piece of advice to make it a little less of a hassle is to chop up half of the ingredients the night before you make it. Next time I make ceviche I’m going to cut up the annoying stuff the night before. A few of the ingredients can be bought already chopped up such as onion or tomatoes. The possibilities are endless so it truly is one of those recipes that you can do whatever you like.
- 4 medium tomatoes
- 4 serrano peppers (remove the seeds of 3 unless you want to make it spicier.)
- 2 lemons
- 2 cucumbers, peeled
- Shrimp ( I used 2 bags of frozen peeled, cleaned and cooked shrimp. 1 bag is more than enough.)
- 1 package imitation crab
- 1 small can tomato sauce
- 1/2 onion
- 1/4 cup cilantro
- Garlic powder to taste
- Pepper to taste
- 1-2 packages of tostada chips (depending on how much ceviche you make.)
- Chop up all of the ingredients.
- Mix all of the ingredients together.
- Use garlic powder and pepper to add to the flavor. Taste test it.
- Eat and enjoy with the tostada chips!
Chop up EVERYTHING!
Mix it up, cool it in the fridge, eat it up!
Really, it’s that simple! Chop up all of the ingredients, squeeze some lemon juice and add seasoning to taste. Place the ceviche in the fridge to get nice and cold then serve with tostadas or your favorite chips. Although there are other recipes that have other ingredients in it this is my ultimate favorite version.
Happen to have a favorite ceviche or similar dish? Do tell me all about it in the comments!