Ceviche

I’m not sure how authentic this ceviche is, and frankly all that matters to me is that it’s delicious and simple to make. With warmer weather coming up soon, this cool seafood-based dish is a nice addition to those spring-summer favorites that you may already keep on hand.

Ceviche uses citrus juices (acids) to “cook” the seafood and render it incredibly yummy with a melange of flavors that will stomp up and down on your tongue and demand your attention. See what I did there…just hit you with some good ol’ chemistry (okay folks…the seafood is really not being cooked here using heat…instead the proteins are being denatured–unraveled–by the acids rendering them opaque. SCIENCE)!

this is your seafood protein on acid!

In some areas, ceviche is traditionally served with tortilla chips for scooping up every last delicious bite but since corn isn’t part of a paleo diet, you could substitute in jicama slices (yeah! crunchy goodness!), butter lettuce leaves or even just eat it straight out of a bowl. If you aren’t sure you want as large of a batch, cut the quantities in half. Besides being paleo, this dish is packed with protein and yummy veg. Enjoy!

Ingredients:

2 lb. seafood (shrimp, bay scallops, catfish or other firm-fleshed white fish, etc)

1 large red grapefruit

4-6 limes

1/2 red onion

1 ripe tomato

1 ripe avocado

1 jalapeño pepper

3 garlic cloves

1 handful cilantro leaves

Salt to taste

Directions:

1. Wash citrus fruit. Using a microplane or fine grater, remove the zest (but not the bitter white pith underneath) and place in a gallon-sized zip top bag or a large glass bowl.

2. Juice the grapefruit and limes. You want about 1 cup of juice total (slightly less or more is ok). Strain the juice if you think pulp is weird :) and add to zip top bag.

3. Clean and chop the seafood into small bite-sized pieces. Add to the juice, zip bag to remove most of the air and place in the fridge.

4. Wait. Seriously, you need to wait at LEAST 4 hours, preferably 6+ for the citrus to do it’s magic. You can turn the bag every hour or two to insure even “cooking”.

5. Meanwhile you can prep the veggies: dice the onion, tomato (remove seeds and guts), avocado and jalapeño (remove as much of the seeds and pith as you want to control the heat…for very mild, you’d remove all the white pith and seeds). Slice the garlic cloves thinly. Chop the cilantro leaves.

6. Combine all the veg into another bowl and add a few pinches of salt.

7. After the seafood has completed its “cooking”, pour it all (juice too!!) into the bowl with the veg and stir. For best flavor, let this tasty union co-mingle for another 30 minutes or so before eating…if you can wait that long!

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7 thoughts on “Ceviche

  1. This sounds awesome! I can’t wait to try this out, thanks! I had ceviche in a cuban place once and they served it with chips (which I did not eat) and plantain chips. They were awesome, TJ’s has some good ones.

    • Jessica, the plantain chips sound like a perfect crunchy accompaniment to the ceviche! I love the idea and will definitely check out the TJ’s options!! I think that’s the part about tortilla chips that I miss so much…it’s not the taste but rather the crunch! Thanks for sharing!

  2. Thanks for sharing this recipe! I’m making it tomorrow! Question – when zesting the citrus fruit – should we count the grapefruit as a citrus as well. I’ve heard many opinions on whether grapefruit is a citrus fruit… Curious as to whether or not you used the zest of the grapefruit as well??? Thanks again!

  3. If you double the amount of everything do you need to double the time you let it sit in the lime/grapefruit juice?

  4. Pingback: LOS ANGELES CEVICHE: MARISCOS JALISCO | kelseynapierblog

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