Thea's Top Three Ceviche Recipes
Last night I went to a Carribean themed dinner party, and I decided to bring my 3 favorite ceviches. I made a shrimp ceviche, a salmon ceviche, and a coconut mango ceviche (for my vegetarian/vegan friends). They turned out delicious!
Shrimp Ceviche:
1 lb raw shrimp
1 cup lime juice
1 cup tomato
1/2 cup cucumber
1/2 cup red onion
1/2 diced jalapeño
Himalayan sea salt& pepper to taste
1. In a large bowl place washed shrimp and pour over 1c lime juice.
2. Let it soak or "cook" for about 30 mins before adding the rest of the ingredients.
3. Place in the fridge for 1-3 hours.
4. Serve in a bowl, on corn tortillas, or with corn tortilla chips. (GMO free)
Salmon Ceviche:
1 lb fresh salmon
1 cup lime juice
1 cup tomato
1/2 cup cucumber
1/2 cup red onion
1/2 diced jalapeño
Himalayan sea salt& pepper to fast
1. In a large bowl place washed shrimp and pour over 1c lime juice.
2. Let it soak or "cook" for about 30 mins before adding the rest of the ingredients.
3. Place in the fridge for 1-3 hours.
4. Serve in a bowl, on corn tortillas, or with corn tortilla chips. (GMO free)
Coconut Mango Ceviche
1 ripe mango
2 limes
3 young Thai coconuts
1 ripe avocado
1. In a bowl scoop out t
he meat from 3 young Thai coconuts. (I put the water in a jar jn the fridge to drink)
2. In bowl, add 1 diced mango, and 1 diced avocado.
3. Add juice of 2 limes.
4. Mix and add Himalayan sea salt to taste.