Any Guy's Food Blog

This is my ceviche recipe. I love it. It's close enough to what I experienced living in Mexico to make me happy and nostalgic every time I make it. I think Brad may call this cheating (or he may have hoped that I went for the obvious), but I don't care. I just had to make ceviche with this item on my list. Normally I would serve this on tostada shells with slices of avocado and hot sauce, but for the sake of the challenge, I'm going to treat it as a standalone that you serve with chips. Really, ceviche is perfectly acceptable like this too.

Note that for this recipe I HIGHLY recommend the use of a food processor to deal with the shrimp and fish (especially if you choose red snapper for your fish). You can fine chop the fish with a knife, but I feel that it's too cumbersome and you won't really get the texture that the ceviche should have.

Ingredients:

1 lb shrimp
1 lb white fish (I recommend cod, sole or red snapper)
4-5 roma tomatoes (chopped)
1 yellow onion (chopped)
1 bunch green onions (chopped)
2 limes
2 tsp salt

food processor

Directions:

Cut the fish into small to medium pieces. Add fish and shrimp to food processor and pulse until a little finer than the consistency of ground beef.

In a bowl, mix the shrimp, fish, tomatoes, onion (yellow and green). Squeeze in the lime and add salt and mix some more.

Serve with chips (or avocado slices on a tostada shell with hot sauce).

Notes:

You do not want to leave this in your refrigerator for over 24 hours. Once it gets past that, discard. Also make sure you get the freshest fish possible. The flavor will be far superior and you'll run less risk of food contamination issues.