Sunday Eats: Hot Stuff

28 Mar

Another great thing about spring and spring-like weather is the spring-like food you can start making. Today I am whipping up my all time favorite: CEVICHE! Fresh, easy, spicy as heck (which I love and hubby is still trying to get used to) and so flippin’ good.

A little background on Ceviche: It is still undecided if the dish originated in Peru or Ecuador (obviously both are trying to take credit for it) but many Latin American countries have adopted it as their own in some variation or another. Ceviche can be made using fish or shellfish. All use a citrus marinade to immerse the ingredients. Cultural preparation calls for raw fish, as the citric acid actually “pickles” the fish.

And of course, there are so many different ways to mix this up (Me&Z’s in Arroyo Grande, CA has an excellent Ceviche they prepare with chopped cucumber). My personal favorite is as follows:


  • 1 lb fresh, cooked shrimp (deveined), rinsed and finely chopped
  • 4 large tomatoes, finely chopped
  • ½ large onion, finely chopped
  • 1 Serrano chili, finely chopped (DO NOT touch your eyes without washing your hands once you have handled these…you will be sorry)
  • ½ cup cilantro, finely chopped
  • Juice of 2 large lemons
  • Tapatio Hot Sauce to taste
  • Salt and Pepper to taste
  • 1 bag of authentic tortilla chips

Chop tomatoes, shrimp, onion, Serrano chilies (do not forget to wash your hands…or at least stay clear of wiping your eyes until you are done) and cilantro. Toss into a large bowl. Add lemon juice, salt, pepper and a little Tapatio Hot Sauce. Mix together and sit in fridge for at least 15 minutes to marinate (now wash your hands, thoroughly). 

Serve Ceviche (will feed 4 as an aperitivo) with authentic tortilla chips and a bottle of Tapatio Hot Sauce (for those who want a little more kick). Que aproveche!


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