Ceviche 🐠 y Salsa 💃

Making the Best Ceviche at Home + a Special Salsa 🌶

Weekend Greetings, Friends! 🥂 

The Salsa Substack was a hit… nice to get DM’s and tags from those of you that already whipped those recipes up! 

If you missed it, (2) salsa recipes dropped in the last substack. Neither recipe relied on tomato 🍅. Since we are hanging out in Mexico 🇲🇽 for a little bit we are going to dive into Ceviche and also drop another Salsa recipe that is on the unique side… and absolutely delicious!

Ceviche: 

I still remember the first time I had legit Ceviche. 

Acid-driven, fresh fish, crunch from thinly sliced onions and jalapeño… it was a party on the palate. And the juice was so tasty that I knocked it all back after the ceviche had been consumed. 

You can make Ceviche with fish, or shrimp, scallops, squid, or octopus and depending on where you are in the world, Ceviche has some differences. In SE Asia you’d probably get coconut milk and fish sauce included… in Mexico, usually a less acidic approach is used, with a longer marinating time… and Peru is a snappy, tangy acid-forward version… 

I’ve had dozens of variations… some great… some not good at all. This is a “less is more” preparation so it’s perfect to make at home.

A few simple do’s and dont’s covering:

-Finding the Best Fish,

-Marinade

-Seasonings… and you can vary it according to your preferences. 

Ceviche… ready to crush