Ceviche is a Latin American dish of marinated fish or seafood, typically served raw as an appetizer. Our friend, Chris, and his friend, Jorge from Zihuatanejo, Mexico, made a variation of a recipe from a Peruvian cookbook and passed it along to us.
“This recipe was dubbed ‘supermarket ceviche’ when we realized it was made with ingredients taken from the supermarket - no fresh fish require! The addition of fresh avocado was inspired - thanks Jorge.” - Chris
This can be prepared in advance and served with tortilla chips as an appetizer. It would also make a nice salad course served on endive or Boston bibb lettuce cups for a brunch, luncheon, or light meal.
Makes 6 - 8 servings as an appetizer; 4 - 6 as a light first course.
- 1 can (120gr/4¼ oz) crab or 1 can (184gr/6½ oz) tuna, drained
- 1 can (106gr/3¾ oz) baby shrimp, drained or ½ cup frozen baby shrimp, thawed
- ½ cup red onion, finely diced
- 1 medium tomato, chopped
- 1 jalapeño, seeded, pith removed, minced
- 1 avocado
- juice of 1 - 2 limes
- 2 Tbsp extra virgin olive oil
- 1 - 2 Tbsp cilantro leaves, finely minced
- salt to taste
- sprig of cilantro for garnish
Place drained seafood, onion, tomato, and jalapeño in a glass or ceramic bowl.
Cut avocados in half lengthwise and remove pit by striking it with the long side of a knife to embed the blade, and then twist to loosen the pit. Holding the avocado half, cut side up in your hand, slice the flesh lengthwise with a paring knife, careful not to cut all the way through to the skin. Now cut across. Turn the avocado over the bowl and invert the skin to pop out the cut pieces, scooping along the skin with a spoon if needed. Quickly squeeze the juice of one lime over top to prevent browning.
Add cilantro and olive oil, turning gently to combine mixture. Season with salt and more lime juice or olive oil if needed. Chill in the refrigerator for at least an hour. Garnish with a sprig of cilantro and serve with tortilla chips as an appetizer or scoop onto cupped leaves of Boston bibb lettuce as a nice first course for a light meal.
Serve with a crisp Sauvignon Blanc or Pinot Grigio.
by Chris Nunan