It is also spelled "ceviche, ceviche, or sebiche", a Peruvian and Ecuadorian seafood dish, typically made from fresh raw fish cured in fresh citrus juices. The name comes for the indigenous people of Peru, in the Quechuan language siwichi "fresh tender fish". It might even date back as early as two thousand years ago!
My first encounter with this dish was when I was visiting Cuba with my brother, his daughter, and my sister. We had it more than one time.-Mike
Since it is made of raw fish, this recipe used cooked shrimp instead.
Serves 8
as an appetizer, snack, side-dish, entrée...
~Need stainless-steel, enamel-coated, or glass bowls, so the metal does not react with the lemon and lime.~
1 pound (455 g) wild cooked shrimp, cut into bite-size pieces
2 organic lemons
2 organic limes
4 Tbs. (60 ml) soy sauce or gluten-free liquid aminos
2 Tbs. (30 g) organic honey
1 cup (130 g) diced peeled organic cucumber
1/2 cup (65 g) chopped red onions
1 organic mango, peeled and diced
1 cup (130 g) organic diced tomatoes
1 organic avocado, chopped
chopped cilantro or parsley leaves
1/4 cup (60 ml) olive oil
ground black pepper to taste
optional: 2 serrano chiles, seeded and chopped
1. In a bowl, mix the shrimp, lemon, lime, and orange juice.
2. Stir in the cucumber, onion, mango, and chiles.
3. Refrigerate for an hour.
4. Stir in the tomatoes, avocados, chopped cilantro/parsley, oil, and a pinch of salt.
5. Mix and let stand at room temperature for 30 minutes.
6. Garnish with cilantro or parsley leaves.
7. Serve by itself, with (gluten-diary free) tortilla chips, lettuce leavers, sweet potato, (dairy-free) hard cheese, (gluten-free) flatbread, etc.
(a) as a side-dish with tostadas, rice, on a bed of lettuce, or grilled beef
8. Leftovers are not recommened or about 2 days in the refrigerator, but the texture will change.
