My husband invited his friends over to watch the UFC fight last weekend. It was a hot summer night, so we wanted something fresh, cold, and delicious for dinner. Perfect time to try my hand at an awesome ceviche recipe passed down to me from my amazing mother-in-law.
Most of my husband’s friends are Mexican, and all of their mamas make good authentic Mexican food, so the pressure was on! I’m super proud to say that dinner was a huge success, and all of the guys said it was the best ceviche they had ever tasted…just don’t tell their mothers!
Here is what you’ll need:
4lbs swai fish
3lbs cooked shrimp
2 bunches cilantro
4 roma tomatoes
1 large onion
6-8 oz fresh squeezed lemon juice
1 tbsp Garlic salt
2 tsp Pepper
4 ripe Avocados (sliced for garnish)
Rough chop the cilantro, tomatoes, and onion. Put them into the food processor and blend until roughly pureed. Transfer into a large bowl or pot.
Rough chop the swai fish and put into the processor. Blend for a few seconds and transfer into the large bowl.
Rough chop the cooked shrimp and transfer to the large bowl with the blended veggies and swai fish.
Remove the cucumber skin and rough chop. Transfer to the same large bowl with all other ingredients.
Add lemon juice, garlic salt, and pepper. Allow the fish to cure in lemon juice for at least 3 hours.
To serve, place a heaping scoop of ceviche on a tostada, top with avocado and valentina.
There you have it. Super quick and easy prep, amazingly delicious and fresh summertime meal!