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Ceviche Summer

Ceviche Summer

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On these hot August nights, it’s hard to find that motivation to fire up the stove or oven. Easy, light, cool dishes should be the focus of your menu this time of year. Likewise, our guests tend towards bright and refreshing appetizers during summer events. Version of this beautiful seafood ceviche with mango appears often ~ aren’t they pretty?



Whether dressed up for a crowd or a simple Tuesday evening snack, this ceviche recipe is bound to please.


Fresh Fish Ceviche Marinade
Fresh Fish Ceviche Marinade

Fresh Fish Ceviche Marinade

  By Beth Sogaard  , ,

August 25, 2017

A classic appetizer that is simple and amazing. The seafood needs to be as fresh as possible, as the "cooking" is done only by the lime juice.

  • Yields: 4 servings


3/4 cup lime juice, freshly squeezed

2 garlic cloves, peeled and minced

2 fresh jalapeño peppers, sliced

1 tbsp fresh oregano leaves, minced

1/4 cup cilantro leaves, minced

1 tsp kosher salt

1 lb very fresh fish fillets, shrimp, sea scallops or calamari


1Mix together all ingredients. Use to marinate 1 pound of fresh fish fillets, cut into 1/2 inch cubes; or peeled tail-less shrimp, scallops (1/4 if large) or calamari cut into 1/4 inch rounds.

2Marinate the seafood in the refrigerator until "cooked", firm and opaque, about 2-3 hours. Drain well and reserve.

3To Serve as an Appetizer: Toss seviche seafood with 2 tablespoons olive oil, 1 cup salsa fresca and 1 diced firm-ripe avocado. Serve with crisp tortilla chips or tostada bases, extra lime wedges and cilantro.

You can marinate the seafood up to a day in advance. Drain well and then toss in the salsa fresca and avocado right before you serve it.


AUTHOR - Beth Sogaard

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