Lindsay and I spent a week in Akumal, Mexico to celebrate one of her major birthdays. Unlike previous trips with extended family that involved a lot of meal preparation, this trip we dined out regularly. Ceviche was among the dishes we had more than once. It was always simple, usually just shrimp, onions, and tomatoes, but satisfying. I’m not sure when we decided to make it at home – whether it was during the vacation when we said, “Hey, we can probably make this at home!”, or afterwards when we said, “Wow, wasn’t Mexico great?” – but at some point we tried it. It’s pretty good. And reminds us of Mexico.
Dave
- 16 ounces raw shrimp or firm fish (tilapia, mahi mahi, or a bag of frozen seafood medley, diced, works well too)
- 1/2 red onion, diced
- 1 1/4 lime juice
- 1 cucumber, diced
- 3 tomatoes, diced
- 1/2 bunch cilantro, finely chopped
- Juice from 1 lemon
- 3 tablespoons Worcestershire sauce, or to taste
- Salt and pepper to taste
- Hot sauce to taste
Dice shrimp or fish. Combine with diced red onion in a medium bowl. Toss with lime juice, cover and refrigerate overnight.
Combine cucumber, tomatoes and cilantro in a medium bowl. Strain fish/onion mixture and add to vegetables. Toss with lemon juice and Worcestershire sauce. Season with salt, pepper and hot sauce to taste.
Serve with tortilla chips or tostadas and avocado.
Spencer Family Cookbook 