I’m not sure how authentic this 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!
Ingredients for Ceviche
- 2 lb. seafood (shrimp, bay scallops, catfish or other firm-fleshed white fish, etc)
- 1 large red grapefruit
- 4-6 limes
- 1/2 red onion
- 1 ripe tomato
- 1 ripe avocado
- 1 jalapeño pepper
- 3 garlic cloves
- 1 handful cilantro leaves
- Sea salt to taste
Directions for Ceviche
1. Wash citrus fruit. Using a microplane or fine grater, remove the zest (but not the bitter white pith underneath) and place in a gallon-sized zip top bag or a large glass bowl.
2. Juice the grapefruit and limes. You want about 1 cup of juice total (slightly less or more is ok). Strain the juice if you think pulp is weird and add to zip top bag.
3. Clean and chop the seafood into small bite-sized pieces. Add to the juice, zip bag to remove most of the air and place in the fridge.
4. 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”.
5. Meanwhile you can prep the veggies: dice the onion, tomato (remove seeds and guts), avocado and jalapeño (remove as much of the seeds and pith as you want to control the heat…for very mild, you’d remove all the white pith and seeds). Slice the garlic cloves thinly. Chop the cilantro leaves.
6. Combine all the veg into another bowl and add a few pinches of salt.
7. 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!