Ceviche & Tigers Milk Recipe

Ceviche is one of my all time favorite appetizers, its super simple and doesn’t even need any “cooking”. While it doesn’t require any cooking the seafood in ceviche is actually cooked, but instead of using heat to cook ceviche uses a chemical reaction to do the cooking. Since it’s not exposed to heat its important to keep in mind the cooking process is not going to kill any bacteria. Since the cooking process doesn’t kill any of the bacteria, the handling process and freshness of the seafood is extremely important.

Ceviche often served on the beaches of Mexico, and there is not a super firm ingredient lis, as it varies based on what kind of seafood is local to the area. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. Personally use shrimp & fish or shrimp & bay scallops. In Mexico when they make this they often add sea water instead of using salt. Ceviche has a lot of history behind it. Archaeological record suggest the consumption of a food like ceviche nearly 2,000 years ago, historians believe the predecessor to the dish was brought to Peru by Moorish women from Granada, who accompanied the Spanish conquistadors and colonizers, and this dish eventually evolved into what now is consider ceviche!

Ceviche is traditionally served as a main course dish, and it is extremely spicy. It is often served with sides such as sweet potato, lettuce, corn, avocado or plantains. These days you are more likely to find it as a side dish that only has a mild spice.

What ever you preference ceviche is a great dish and easy to adjust to your personal preferences.

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Ceviche & Tigers Milk
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

Ceviche is traditionally served as a main course dish, and it is extremely spicy. It is often served with sides such as sweet potato, lettuce, corn, avocado or plantains. These days you are more likely to find it as a side dish that only has a mild spice. 

Course: Side Dish
Cuisine: Mexican
Servings: 8
Author: Avery Z Chipka
Ingredients
  • 1/2 lbs Fresh Fish
  • 1/2 lbs Fresh Shrimp
  • 1/4 lbs Bay Scallops
  • 8 Limes
  • 1 cup diced fresh tomato
  • 4 tbsp Fresh Parsley Chopped
  • 6 tbsp Fresh Cilantro Chopped
  • 1 cup English Cucumber Diced
  • 1/4 tbsp Sea Salt
  • 1/4 tbsp Black Pepper
  • 2 tsp Fresh Oregano
  • 2 Jalapeno Pepper Chopped
  • 1 tbsp White Vinegar
  • 1 Medium Onion (White or Red) Minced
  • 1 Avocado
  • Sliced Onions for Garnish
Instructions
  1. Cut your shrimp and fish up into small pieces, around 1/4 of an inch chunks.

  2. Place the fish in a bowl and cover with fresh squeezed lime juice, make sure that all the fish is covered completely. Place covered in fridge for 30 minutes - 2 hours. The time varies based on the type of fish you are using. The fish is "cooked" when it turns to a solid white color (assuming you are using a white fish). Some types of fish take long some take less time. Tilapia for example only take about 30 minutes.

  3. Once the fish has completed cooking add diced shrimp and scallops to the mix. Add more lime juice until all meat is completely covered and return mix covered to the fridge, until shrimp is completely cooked. You know the shrimp is cooked because it will turn light pink.

  4. Remove the mix from the fridge and drain any remaining lime juice out. If your feeling brave save the ceviche marinade to make a glass of tiger's milk (leche de tigre). Tigers milk is made by mixing the marinade (3 parts) with vodka (1 part) and it is considered a great cure for hangovers.

  5. Add all remaining ingredients except avocado and olives. Return to fridge for 30 minutes - 1 hour to allow the flavors to blend.</li>

    <li>Serve chilled with Avocado slices, corn chips and sliced olive garnish.

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