by Etni Flores
As a Salvadoran, I grew up eating seafood. This has caused me to categorize certain seafood dishes as comfort food. I love food that is not only tasty but appealing, and this dish looks so pretty. I am excited to share my mom’s ceviche recipe as part of our Feed Me Friday series with you all, because it reminds me of time spent with my grandfather and how lucky I am to learn this from my mom. You will notice that you can change up your recipe a bit to fit your personal taste and make it your own once you’re comfortable. Okay, let's get started!
1 1/2 pounds Semi-Firm or Firm White Fish Fillets or Shrimp (We used halibut)
About 15 Limes, juiced or enough lime juice to fully coat the fillets **Do not use the bottled lime juice. Fresh lime used is recommended for best flavor.
2 large Tomatoes, seeded and diced
1 large Jalapeno, seeded, ribbed and diced *Optional*
1 small Onion, finely diced (We prefer red onion if you have it but we only had white)
1 clove Garlic, minced
1 small Avocado, peeled and diced (We didn’t have any on the day we made it and it still tasted good)
1/4 Cup Mint Leaves, chopped
Half a bunch of cilantro
Sea Salt & Ground Black Pepper to taste
1 Leek, diced (We didn’t have any so we used extra cucumbers)
Red, Orange and Yellow Peppers 1 of each, diced
Now that you’ve prepped all of the ingredients, combine in one big bowl and mix. Leave in the refrigerator for a few hours or until the fish turns from pink to white. That’s when you’ll know that it has “cooked." We like to make it very early in the morning and have it for lunch, or we make it at night to eat the next day. You can eat it with rice crackers or corn tortilla chips to keep it gluten-free.
Ceviche is the perfect summer dish. I like to pair it with a glass of iced hibiscus tea and pretend I’m on a beach somewhere. Let us know if you make it and remember that when life gives you lemons, you make lemonade but when life gives you limes, you make Ceviche!
Etni Flores is an EFHou cofounder.