How to Make a Ceviche: Ceviche Recipes

You were probably recently been introduced to ceviche and now you are looking for the recipe. Ceviche is a very popular dish with many variations found throughout Mexico, Central America, and South America. For the most part, the major differences are with the type of seafood used. You will find that shrimp, red snapper, scallops, squid, octopus, crab, tuna, salmon, and mahi-mahi are commonly used in preparing ceviche.
A variety of ingredients are used to make a citrus marinated seafood salad, requiring no baking or cooking. The key ingredients are the citrus juices from the lemons and the limes. The citrus juice actually pickles the seafood. This changes the texture, making it taste like it is cooked.

Ingredients

1/3 pound each of fresh medium Shrimp, Scallops, and Squid
1 1/2 cups of strained lime-juice
3 tablespoons of lemon juice
2 diced tomatoes
1-2 Serrano Chilies, seeded and minced
1/4 cup of olive oil
1/2 teaspoon oregano
1/2 teaspoon salt
1 avocado, diced
1 small red onion, chopped
1/3 cup of -2 chopped cilantro
1 to 2 pinches of black pepper
1/4 cucumber peeled and diced
3 tablespoons of tomato sauce

Instructions

The squid should be cut in circular chunks with the tentacles intact. Place the seafood in a zip lock bag with the lemon and lime juice and refrigerate for 3 hours. The juice will "cook the shrimp". Empty the contents of the zip lock bag into a bowl. Add the remaining ingredients and lightly mix with wood spoon or spatula. Enjoy with tortilla chips or as a topper for grilled fish. When I make ceviche, I usually double everything to make a double batch. I like to use the leftover the next day to make seafood tacos or enchiladas. Ceviche is very low and fat and it makes a terrific snack.