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The Best Seafood Ceviche’ from Cabo San Lucas

The Best Seafood Ceviche' from Cabo San Lucas - Dads That Cook

By Jason Glover

RatingDifficultyBeginner

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!

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Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ceviche'
 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
 5 tomatoes
 1 bunch cilantro
 20 leaves of basil
 salt and pepper
 juice of 15 limes (or more, if needed)
 olive oil
 tortilla chips, for serving
 salsa, for serving
Salsa
 4 Anaheim peppers, grilled
 2 habaneros, 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
 olive oil

Ceviche'
1

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.

2

Grill the two onions and dice once cooled.

3

Dice the tomatoes and roughly chop the cilantro and basil.

4

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.

5

Season to taste with salt and pepper and add a generous drizzle of olive oil.

6

Let the flavors marinate for about 30 minutes before serving.

7

Serve with tortilla chips and fresh salsa. Buen provecho!

Salsa
8

Remove the seeds and stems from the grilled anaheim peppers.

9

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.)

10

Add a generous drizzle of olive oil, 2-3 tablespoons of fresh lime juice and season to taste with salt and pepper. Mix well.

11

Add the habaneros (just add one for a less spicy salsa) and mix well.

12

Add a touch more lime juice, until the desired consistency and taste is reached. Serve alongside the ceviche'.

Ingredients

Ceviche'
 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
 5 tomatoes
 1 bunch cilantro
 20 leaves of basil
 salt and pepper
 juice of 15 limes (or more, if needed)
 olive oil
 tortilla chips, for serving
 salsa, for serving
Salsa
 4 Anaheim peppers, grilled
 2 habaneros, 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
 olive oil

Directions

Ceviche'
1

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.

2

Grill the two onions and dice once cooled.

3

Dice the tomatoes and roughly chop the cilantro and basil.

4

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.

5

Season to taste with salt and pepper and add a generous drizzle of olive oil.

6

Let the flavors marinate for about 30 minutes before serving.

7

Serve with tortilla chips and fresh salsa. Buen provecho!

Salsa
8

Remove the seeds and stems from the grilled anaheim peppers.

9

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.)

10

Add a generous drizzle of olive oil, 2-3 tablespoons of fresh lime juice and season to taste with salt and pepper. Mix well.

11

Add the habaneros (just add one for a less spicy salsa) and mix well.

12

Add a touch more lime juice, until the desired consistency and taste is reached. Serve alongside the ceviche'.

The Best Seafood Ceviche’ from Cabo San Lucas

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