Savor the flavors of the Summer

As the scorching sun graces us with its presence during the hottest days of summer, our palates crave light and refreshing dishes that provide relief from the heat. Look no further than the delightful world of seafood ceviche, a dish that encapsulates the essence of summer with its vibrant flavors, zesty tang, and cool, satisfying textures. In this article, we invite you to dive into a mouthwatering seafood ceviche recipe that promises to be the star of your summer dining experiences.

Ceviche is a culinary masterpiece originating from Latin America, and it perfectly embodies the idea of a light, invigorating meal for hot days. The dish revolves around the concept of “cooking” seafood with citrus juices, resulting in tender, succulent bites infused with the essence of the ocean and the zing of citrus.

Ingredients for Summer Seafood Ceviche:

• 1/2 pound of fresh white fish fillets (such as snapper or sea bass), diced into bite-sized pieces
• 1/2 pound of medium shrimp, peeled and deveined
• 1 cup of fresh lime juice
• 1/2 cup of fresh lemon juice
• 1 cup of diced tomatoes
• 1/2 cup of finely chopped red onion
• 1/4 cup of chopped cilantro
• 1 jalapeno pepper, seeds removed and finely chopped (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 1 avocado, diced
• Tortilla chips or plantain chips, for serving

Directions:

1. In a glass or ceramic bowl, combine the diced fish and shrimp.
2. Pour the lime and lemon juice over the seafood, ensuring it’s well-covered. The acidity will “cook” the seafood; let it marinate in the fridge for about 20-30 minutes until it turns opaque.
3. Drain the excess citrus juice from the seafood.
4. Gently fold in the diced tomatoes, red onion, chopped cilantro, and jalapeno pepper. Season with salt and pepper.
5. Carefully fold in the diced avocado, ensuring not to mash it.
6. Taste and adjust the seasoning, lime juice, or jalapeno heat as desired.
7. Let the ceviche chill in the fridge for another 15-20 minutes to allow flavors to meld.
8. Serve the seafood ceviche in individual bowls or glasses, accompanied by tortilla chips or plantain chips.

Feel free to personalize this seafood ceviche recipe by experimenting with different seafood options, such as scallops, octopus, or even diced mango for a tropical twist. For those who prefer a more intense heat, leaving the jalapeño seeds in will give your ceviche an extra kick.

TYT Newsroom