Ceviche is an entirely regional dish especially popular in coastal Latin American or Caribbean countries. Each one has their own flair and flavor. In its most basic form, ceviche typically consists of a raw seafood tossed with a marinade of acidic juices that essentially cook the seafood. This recipe is a twist on a traditional Ecuadorian coastal version that I learned in Equador. This recipe has so much flavor and is typically served with some sort of tortilla or plantain chip.

Cevice is like the dish that gets the party started which is exactly while you’ll also want to turn up the volume on this fusion playlist of pop, jazz, and flamenco. You may even want to follow this up with our recipe for fish tacos! Enjoy!

(serves 4-5)

2 pounds of raw shrimp, deveined and peeled
2 cans of coconut milk
1 large red onion
3 tomatoes (perfect recipe for those homegrown summer tomatoes)
1 bell pepper
Juice of 1 bag (10-15) limes
Juice of 2 oranges
1/2 cup of tomato juice
1 bunch of cilantro
salt and pepper
olive oil

1. Work to prepare all ingredients thinly slicing onion, tomatoes, peppers, and cilantro. Place the onions in a bath of salt water. Peel and devein shrimp. Juice limes and oranges and set aside. 

2. Over medium heat, bring coconut milk to a boil and simmer. Add in shrimp and stir in order to soak in the flavor but do not fully cook! As soon as they start to change to pink, remove shrimp and set aside. 

3. Remove onions from salt bath and combine all ingredients into large bowl. Place bowl in refrigerator and allow to sit for 1-2 hours before serving. Serve up with tortilla or plantain chips.