One of my favorite things to eat when I'm visiting my parents at their place in Rockport, Texas is my mom's ceviche. It is so fresh and delicious and reminds me of everything that is good about the Texas gulf coast. She and my dad will cruise over to the harbor where the shrimp boats come in and buy the shrimp right off the boat, and she uses the fresh speckled trout we catch off the pier. It don't get any fresher than
this, folks. So I guess you could say I'm a little "spoilt" when it comes to my seafood.
Now that I live in Missouri, the landlocked capitol of the world, I have to rely on Whole Foods or Bob's seafood to get fresh fish for my ceviche. While it's not the same as getting it fresh out of the water, it still gets the job done. Making ceviche is easy and is such a delicious summer meal. Just be sure and look for the freshest options for your seafood.
1 lb fresh white fish (speckled trout, red snapper, halibut, swordfish, etc,)
1 lb fresh large shrimp, peeled
1 bunch green onions
1-2 jalapeno peppers
1/3 cup chopped cilantro
3 tomatoes, chopped (or a small container of cherry tomatoes, sliced in half)
8 limes, juiced
salt and pepper to taste
Juice the limes.
(In this photo, I used key limes, but large, conventional limes work better and yield more juice.)
Here is where you will find all my favorite, go to recipes. Whether you are looking for a weeknight staple or a "once in a while" treat, these are my tried and trues.