|YIELDS: 12 Servings||PREP TIME: 10 mins||COOK TIME: 30 mins||TOTAL TIME: 40 mins|
Dad chef Leo in Cabo San Lucas shared his SECRET recipe for ceviche and it did not disappoint! Ceviche is simply fresh seafood "cooked" in lime juice and combined with veggies and herbs. Tangy, citrusy, and bursting with flavor, you're gonna love this stuff!
1 ½ lbs shrimp
1 ½ lbs scallops
1 ½ lbs sole fish or white fish
1 lb octopus (optional), boiled for 20 minutes with a metal spoon (yes, a metal spoon)
2 white onions
1 bunch cilantro
20 leaves of basil
Salt and pepper
Juice of 15 limes (or more, if needed)
Tortilla chips, for serving
Salsa, for serving
4 Anaheim peppers, grilled
2 habañeros, grilled
3 sprigs oregano, roughly chopped
3 sprigs basil, roughly chopped
1 bunch cilantro, roughly chopped
1-2 heads roasted garlic
Fresh lime juice
Salt and pepper, to taste
- Cut the fish into small pieces. Peel, devein, and butterfly the shrimp. Cut the scallops in half. Place everything in a large bowl with about half of the lime juice and let cook for 30 minutes.
- Grill the two onions and dice once cooled.
- Dice the tomatoes and roughly chop the cilantro and basil.
- When the seafood is done cooking in the lime juice, drain off the juice, discard, and mix in the remaining lime juice along with the tomatoes, onions, cilantro, and basil.
- Season to taste with salt and pepper and add a generous drizzle of olive oil.
- Let the flavors marinate for about 30 minutes before serving.
- Serve with tortilla chips and fresh salsa. Buen provecho!
- For the salsa, remove the seeds and stems from the grilled Anaheim peppers
- Combine the Anaheim peppers, oregano, basil, cilantro, and garlic in a large mortar made of volcanic rock and mash with a pestle. (Alternatively, you can pulse in your food processor to achieve the same result.)
- Add a generous drizzle of olive oil, 2-3 tablespoons of fresh lime juice and season to taste with salt and pepper. Mix well.
- Add the habaneros (just add one for a less spicy salsa) and mix well.
- Add a touch more lime juice, until the desired consistency and taste is reached. Serve alongside the ceviché.