• Easy Ceviche Recipe

    I’m not sure how authentic this Easy Ceviche is, and frankly all that matters to me is that it’s delicious and simple to make. With warmer weather coming up soon, this cool seafood-based dish is a nice addition to those spring-summer favorites that you may already keep on hand.

    Ceviche uses citrus juices (acids) to “cook” the seafood and render it incredibly yummy with a melange of flavors that will stomp up and down on your tongue and demand your attention. See what I did there…just hit you with some good ol’ chemistry (okay folks…the seafood is really not being cooked here using heat…instead the proteins are being denatured–unraveled–by the acids rendering them opaque. SCIENCE)!

    In some areas, ceviche is traditionally served with tortilla chips for scooping up every last delicious bite but since corn isn’t part of a paleo diet, you could substitute in jicama slices (yeah! crunchy goodness!), butter lettuce leaves or even just eat it straight out of a bowl. If you aren’t sure you want as large of a batch, cut the quantities in half. Besides being paleo, this dish is packed with protein and yummy veg. Enjoy!

    Ceviche Recipe

    Preparation 30 mins 2017-03-29T00:30:00+00:00
    Cook Time 6 hours 2017-03-29T06:00:00+00:00
    Serves Serves 4 to 6     adjust servings

    Ingredients

    • 2 lb seafood (shrimp, bay scallops, catfish or other firm-fleshed white fish, etc), cleaned and chopped into small pieces.
    • 1 large red grapefruit, zested and juiced
    • 4-6 limes, zested and juiced
    • 1/2 red onion, diced
    • 1 ripe tomato, seeded and diced
    • 1 ripe avocado, pitted and diced
    • 1 jalapeño pepper, seeded and diced
    • 3 garlic cloves, thinly sliced
    • 1 handful cilantro leaves, chopped
    • Sea salt, to taste

    Instructions

    1. Place the citrus zest and juice in a gallon-sized zip top bag or a large glass bowl.
    2. Add the seafood to the juice, zip the bag to remove most of the air, and place in the fridge.
    3. Wait. Seriously, you need to wait at LEAST 4 hours, preferably 6+ for the citrus to do it’s magic. You can turn the bag every hour or two to insure even “cooking”.
    4. Combine all the veg into another bowl and add a few pinches of salt.
    5. After the seafood has completed its “cooking”, pour it all (juice too!!) into the bowl with the veg and stir. For best flavor, let this tasty union co-mingle for another 30 minutes or so before eating…if you can wait that long!

    by

    Simple Ceviche Recipe | stupideasypaleo.com
    Ceviche Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 4 to 6
    Ingredients
    • 2 lb seafood (shrimp, bay scallops, catfish or other firm-fleshed white fish, etc), cleaned and chopped into small pieces.
    • 1 large red grapefruit, zested and juiced
    • 4-6 limes, zested and juiced
    • 1/2 red onion, diced
    • 1 ripe tomato, seeded and diced
    • 1 ripe avocado, pitted and diced
    • 1 jalapeño pepper, seeded and diced
    • 3 garlic cloves, thinly sliced
    • 1 handful cilantro leaves, chopped
    • Sea salt, to taste
    Instructions
    1. Place the citrus zest and juice in a gallon-sized zip top bag or a large glass bowl.
    2. Add the seafood to the juice, zip the bag to remove most of the air, and place in the fridge.
    3. Wait. Seriously, you need to wait at LEAST 4 hours, preferably 6+ for the citrus to do it’s magic. You can turn the bag every hour or two to insure even “cooking”.
    4. Combine all the veg into another bowl and add a few pinches of salt.
    5. After the seafood has completed its “cooking”, pour it all (juice too!!) into the bowl with the veg and stir. For best flavor, let this tasty union co-mingle for another 30 minutes or so before eating…if you can wait that long!
    Notes
    Equipment needed:[br][url href=”https://www.amazon.com/BLACK-DECKER-CJ625-30-Watt-34-Ounce/dp/B001EU9VSM/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1470364406&sr=1-3&keywords=Juicer” target=”_blank”]Juicer[/url][br][url href=”https://www.amazon.com/Premium-Class-8-Inch-Stainless-Steel-Knife/dp/B00R200LKU/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470364420&sr=1-1&keywords=Knife” target=”_blank”]Knife[/url][br][url href=”https://www.amazon.com/OXO-Grips-Utility-Cutting-Board/dp/B000CBOTQ8/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1470364433&sr=1-5&keywords=Cutting+board” target=”_blank”]Cutting board[/url][br][url href=”https://www.amazon.com/Ziploc-Freezer-Bags-Gallon-Count/dp/B00UASJHME/ref=sr_1_14?s=hpc&ie=UTF8&qid=1470364471&sr=1-14-spons&keywords=zip+top+bag+gallon&psc=1″ target=”_blank”]Gallon-sized zip top bag[/url] or [url href=”https://www.amazon.com/Pyrex-Prepware-4-Quart-Rimmed-Mixing/dp/B0000CF41U/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470364524&sr=1-1&keywords=large+glass+bowl” target=”_blank”]large glass bowl[/url][br][url href=”https://www.amazon.com/Corelle-Livingware-28-Ounce-Cereal-Winter/dp/B0000U11NU/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1470364537&sr=1-3&keywords=Bowl” target=”_blank”]Bowl[/url]

     

    Have you ever tried ceviche?

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    15 thoughts on “Easy Ceviche Recipe

    1. This sounds awesome! I can’t wait to try this out, thanks! I had ceviche in a cuban place once and they served it with chips (which I did not eat) and plantain chips. They were awesome, TJ’s has some good ones.

      1. Jessica, the plantain chips sound like a perfect crunchy accompaniment to the ceviche! I love the idea and will definitely check out the TJ’s options!! I think that’s the part about tortilla chips that I miss so much…it’s not the taste but rather the crunch! Thanks for sharing!

    2. Thanks for sharing this recipe! I’m making it tomorrow! Question – when zesting the citrus fruit – should we count the grapefruit as a citrus as well. I’ve heard many opinions on whether grapefruit is a citrus fruit… Curious as to whether or not you used the zest of the grapefruit as well??? Thanks again!

    3. If you double the amount of everything do you need to double the time you let it sit in the lime/grapefruit juice?

      1. I usually don’t double the amount of time but just keep an eye on it. If it looks like it’s not getting opaque, keep it in a bit longer. Cheers!

      1. Hi Sarena,

        Have you seen the recipe for my Simple Paleo Tortillas? They’re much more affordable than the store-bought wraps 🙂

      1. Hi Sara,

        Sure thing! I would just make sure to add something like lemon or lime so it’s a bit more acidic and will balance the sweetness. 🙂

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