Recipes 9 months ago by Liz Adams

The Best Homemade Ceviche Recipe

Wow wow wow wow. I love ceviche but have never tackled it at home because 1. I feel like ceviche can be really good….or really bad and 2. it always felt intimidating to make myself. Last year my mom made me a handmade cookbook of her favorite recipes. Some that were my grandmothers, some that I grew up making with my mom, some were family favorites and some were recipes she had gotten from our favorite restaurants we’ve visited throughout our life. In that cookbook was a recipe for “Snapper Ceviche” from G.T. Fish and Oyster (which has sadly closed in Chicago). Upon reading the recipe I thought to myself, hey, I could do this! I had to change the recipe a bit because I didn’t have the exact ingredients but here is what I made and it was DELICIOUS.

Shrimp and Snapper Ceviche
serves 4 or makes large appetizer

1 lb snapper (or a similar fish), skin removed and cut into 1/4in cubes
1/2 lb RAW shrimp, peeled and deveined, cut into 1/4in cubes
10 limes, juiced
1 bunch of cilantro
1/4 red onion
1 mini cucumber or 1/3 english cucumber
3 garlic cloves
1 jalapeno, chopped and deseeded OR peppers of your choice (I used these)
1 tsp sugar
salt to taste
red pepper flakes to taste
2 tsp extra virging olive oil

Cut your snapper and shrimp and set in a bowl. Juice your limes and pour over your seafood making sure it is covered in the lime juice. Cover with saran wrap and let sit in refrigerator for 30 minutes. The lime juice is going to cook your fish and shrimp. In the meantime, add cilantro, red onion, cucumber, peppers, garlic to a food processor. Use the “chop” setting to get everything into small, finely diced pieces. Take your seafood out and drain majority of the lime juice until there is just 1/4 cup or a couple tbsp left (eyeball it!). Add your chopped veggies, extra virgin olive oil and flakey sea salt. Mix and enjoy! I served with yummy tortilla chips and also just ate it with a fork.

*Tip: when you go to your fish market, have them cut the skin off your fish. If they peel and devein shrimp, do that too! Just saves you time and their knives will make sure your get all the meat you need.

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