The Best Seafood Ceviche' from Cabo San Lucas - Dads That Cook
By Jason Glover
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!
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!
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 ceviche'.
Ingredients
Directions
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!
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 ceviche'.
