Ceviche (seh bee che)

This is the perfect appetizer for any occasion!! Ceviche is very refreshing and full of flavor. It can be made in many ways  – but the traditional way is to use raw fish marinated in lime juice.  If you are going down that traditional path – you must make sure the fish is fresh to avoid any type of food poisoning.

There is a very easy, safe way to enjoy ceviche without the worry.  This recipe gives you the option of using crab meat or imitation crab meat – which is rather easy to find, pretty inexpensive and delicious.  I can promise that your guests will enjoy it.



11/2 cups of shredded crab meat or imitation crab meat

1/1/2 cups of diced cooked shrimp

1 cup lime juice (freshly squeezed is always better)

1/2 cup diced tomato

1/2 cup diced onion

1/2 cup chopped cilantro

1 teaspoon dried oregano

salt to taste

This is by far the simplest recipe!!  Just take all your ingredients and mix them all together.  Refrigerate till ready to serve.

salsa verde (to garnish the ceviche):

3 green tomatillos

1 serrano chile seeded

1/4 cup cilantro

1 small clove of garlic

salt to taste

Simply place all your salsa ingredients in a food processor or blender – mix them well and add salt to taste.

Serve your ceviche in a festive glass or a martini glass.  Spoon some of your fresh salsa verde over the top for garnish and some kick, serve with tortilla chips.  ENJOY!!!!

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About Nancy

Nancy was born and raised in Chicago’s Southside. Growing up in a Mexican casa, she always remembers watching her Mom and Grandmother cooking in the kitchen as a child and watching the vapors rise from the stove and the array of colorful ingredients that went into the creations. Dishes like Mole, Chiles Rellenos, and Pozole. The flavor in these dishes were amazing. Now as an adult, the flavors and the aromas in these dishes are pure nostalgia for Nancy. Nancy is a self-taught, with 26 years of learning experience and 3 years professional. Nancy and her business partner, who own Las Dos Fridas catering in Andersonville, have catered for the Mayor’s Office for Special Events such as Viva Latino Music Fest and the M.A.D.D. Candlelight Ceremony. They also cater to fashion shows with local designers like Horacio Nieto Jr. Recently, Nancy has also dabbled in giving cooking classes and it’s something that she loves doing and will continue to do. She specializes in all kinds of cuisine but focuses on vegan, vegetarian, and gluten free cuisine. Nancy’s motto is to keep it as authentic as possible, but also making it healthier without compromising flavor.


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