fernanda alvarez

When paradise becomes a dish...

fernanda alvarez
When paradise becomes a dish...

Everytime there´s a holiday, a vacation or any other weekend in México, the city gets super quiet, that´s because the nearest beach we have access to is called Acapulco, where all the magic happens.   Better known as a paradise, it´s salty ocean offers the freshest seafood cooked by the native ¨Costeños¨ who know very well how to prepare Ceviches, Pozole Verde and Pescado a la Talla among other culinary delights. That´s why every now and then that i miss my favorite beach on earth, i like to prepare this Ceviche at home.  

 The secret ingredient in this ceviche recipe is the orange soda, which gives the preparation a unique, bubbly touch. You can also use white fish or octopus instead of shrimp.

Ingredients

  • 2 LBS SHRIMP MEDIUM, CLEANED, DEVEINED

  • 1 BOX CRACKERS

  • 1/4 CUP KETCHUP

  • 1/2 CUP OLIVES FINELY CHOPPED

  • 1 CLOVE GARLIC CHOPPED

  • 3 TOMATOES CHOPPED

  • 5 LIMES JUICED

  • 1 RED ONION CHOPPED

  • 2 ORANGES JUICED

  • 2 SERRANO CHILESCHOPPED

  • 2 AVOCADOS CUBED

  • 1 TABLESPOON OREGANO

  • 1 FIST CILANTRO FINELY CHOPPED

  • 4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

  • SALT TO TASTE

  • PEPPER TO TASTE

Directions

  1. Using a glass bowl, mix together the deveined and cleansed shrimp, lime juice, orange juice or soda, Ketchup, and olive oil.

  2. Chop the onion, tomato, garlic, cilantro, serrano chiles, avocado, olives, and add them into the mix. Add oregano, salt and pepper to taste.

  3. Leave the ceviche in the fridge for about 2 hours or until the shrimp become pink.

  4. Once the ceviche is ready, serve with a side of crackers and enjoy!