Fresh and Easy Ceviche: 2-Ways
Fresh and Easy Ceviche: 2-Ways - Salmon Mango and Spicy Jalapeno Shrimp Ceviche are tasty dishes that can be served over nachos, tostadas, avocado boats, or with chips!
This is sad to say, but my first experience eating ceviche was about six months when I was trying out a new Peruvian restaurant with a girlfriend. She ordered ceviche for the table and after having one bite, I was blown away! Why haven’t I had this before!? It seems like I was doing a disservice to my taste buds for not having it sooner!
So instead of dragging her to the restaurant every time I need translating: “I need ceviche!”, I just make it at home! And you can, too! Ceviche is actually very easy to make.
The ingredients for ceviche:
Raw fresh fish (snapper, sea bass, halibut, mahi-mahi, tilapia, shrimp, salmon, octopus)
Citrus juice (lemon, lime, oranges)
Salt
Add-ins: mango, red onion, avocado, cilantro, jalapeno, tomatoes
To show how easy it is to make ceviche, I have provided 2-ways that you can make ceviche as well as 3-ways to serve it. You can serve ceviche over nachos, tostadas, avocados or with chips; the possibilities are endless!
Ceviche pairs perfectly with a margarita or a Paloma, just saying! ;)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Fresh and Easy Ceviche: 2-Ways - Salmon Mango and Spicy Jalapeno Shrimp Ceviche are tasty dishes that can be served over nachos, tostadas, avocado boats, or with chips!
Ingredients
Salmon Mango Ceviche
1 lb raw salmon (skinless and cubed)
1 fresh mango (diced)
1 cup lime juice from 6 limes
2 roma tomatoes (diced)
½ red onion (diced)
¼ bunch cilantro (chopped)
1 large avocado (cubed)
1 small shallot (minced)
½ tsp pink himalayan salt
Spicy Jalapeno Shrimp Ceviche
1 lb shrimp (raw or cooked) peeled, deveined, and diced
1 cup lime juice from 6 limes
2 roma tomatoes (diced)
½ red onion (diced)
¼ bunch cilantro (chopped)
1 large avocado (cubed)
1 large jalapeno (diced)
1 small shallot (minced)
½ tsp pink himalayan salt
Directions
Add chopped shrimp or salmon to a large bowl and stir in 1 cup of freshly squeezed lime juice, ½ tsp salt, and minced shallots. Refrigerate and marinate. See Notes for marinating times.
Dice remaining ingredients: avocado, tomato, red onion, jalapeno, mango, and cilantro.
Once the seafood is done marinating, stir in the diced ingredients.
Season with salt and pepper and serve over nachos, tostadas, avocado boats, or with chips!
Notes
Spicy mayo to go over nachos? ¼ cup mayonnaise + 2 tsp sriracha + ½ tsp lime + 1 tsp water.
Feel free to sub shrimp or salmon for ahi tuna and diced cucumber to the ceviche.
Marinating times:
1 ½ - 2 hours for raw shrimp and up to 30 minutes for cooked shrimp
30 min to 1 hour for raw salmon
