The very first time I had ceviche, my husband & I had signed up to take a cooking class in Mexico.  Ceviche was one of the dishes on the menu in that class & it was actually the day I found a love for cooking & chopping fresh vegetables & herbs.  I remember I was given a jicama to dice & thinking I have no idea what I'm doing, but pretending that I did, I chopped away & the head chef looked at me & said you really have a knack for that.  Maybe he was just being nice, but it sparked a fire in me that has continued to grow.  My love for cooking has only become greater as I have learned more techniques & experimented with more fresh food since then.

Ceviche is a classic Latin dish.  You can find it in almost any country & America has embraced it for the freshness of all the ingredients.  The fish is cooked by the acidity of the lime juice & the depth of cooking of the fish depends on how long you let it sit before eating.  I recommend "cooking" it for about 25 minutes in the recipe below, but you could leave it for up to an hour.  

It's the perfect dish to kick off summertime because it is served cold & is a great way to get a bowl full of protein witout heating up your oven, stove or grill.



1-1/2 pounds white fish or shrimp or a combo of both {cut into small bite size pieces, tail off/skinless*}

2 large tomatoes, seeded & diced fine

1 jalapeño, seeded & diced fine

1 cup fresh lime juice

1/2 cup cilantro, finely chopped

1/2 cup red onion, finely diced

2 cloves garlic, minced

1 teaspoon honey 

salt & pepper to taste


chop/dice all veggies & put them in a large glass bowl with a lid.  pour honey into the bowl & stir.

add fish or shrimp to bowl & pour the lime juice over the whole mixture.  stir well.  {the lime juice should be to the top of the mixture but not covering the top} 

cover the bowl & place in the refrigerator for 15 minutes.  sitr & place back in the refrigerator for another 10 minutes.  {see note above~leave up to one hour if desired}

stir again & serve with grain free tortilla chips, plantain chips or eat alone over a salad.  garnish with avocado. 

*have your fishmonger cut the fish up for you.  it's free & it will save you a ton of time!


Love, Cara