Non-shellfish cervicheLife has been a bit more mayhem and madness recently; I haven’t been able to put words to blog. I hope I’ll get a few more posts up here soon. Thanks for being patient!

Last night, Neal came over for our weekly dinner/game night. He was excited to show me how to make non-shellfish ceviche.  As I’ve developed a rather serious shellfish allergy in the last few years, no shellfish. No shrimp in ceviche? I know. I wondered if I’d like it too…and no real surprise here, folks—it was delicious!

There were three of us for dinner and we had a lot left over; you could easily feed 8 people (3 crispy tortillas each).

As with all our of dinners, the recipe is fast and loose:

1 white onion (finely chopped)
Juice from 10 limes (the goal is to completely cover the fish, so you may need more or less)
1.5 to 2 lbs of fish (Neal chose freshwater bass, prechopped by our favorite Mexican market, Mercardo Loco)

2 Serrano peppers, seeded and minced
8 tomatoes, chopped
2 cucumbers, peeled and finely chopped
salt to taste

Step one: Put the fish, lime juice, and onion into a bowl, mix, and ensure the lime juice covers the chopped fish. Let it sit at room temperature for approximately 30 to 45 minutes to allow the lime to “cook” the fish.

Step two: while the fish is “cooking” chop the other ingredients. Once the fish has become opaque (sign that the fish is done), pour the fish mixture and the remaining ingredients into a larger bowl, mix thoroughly and serve with flat crisp tortillas, avocado slices, and hot sauce on top. Neal suggested we try mayo as a topping; Sarah and I agreed— yummy.

You could refrigerate the cerviche for a few hours—the coldness and time certainly brings out even more flavor. You could also serve with tortilla chips or saltines.