Recently I went to see my sister in San Diego. While I was there we visited the wonderful Northgate Market and among the other great food we tried, we also picked up some Ceviche. There were probably 10-15 different choices and we just chose a basic shrimp and avocado blend. Upon posting the pictures, my husband was quickly filled with jealousy that we were away enjoying one of his favorite dishes from his days in San Diego while serving in the Navy. We often go up the coast in order to get to Seattle and visit my other sister, and he forces us to stop by every shop, stand and shack to try out their version of Ceviche.  I thought it would be nice to make him a large batch and post the recipe, both for my copy of the version we got at Northgate Market and our party version, that we make when we have guests. What I like about it is that you can be very versatile, I have in the past added radishes, various types of onion and with or without tomato. Depending on what is in season you can use different types of citrus and veggies. When the stores in town start selling roasted green chilies it is delicious with big chunks of roasted chiles. This really lends to my cooking style, to be able to try out a dish and make it slightly different each time is really fun for me. Now that I am home more often, I have the opportunity to try and get in the habit of using all fresh ingredients in my recipes. When I was working and travelling all the time, I kept my freezer and pantry stocked to I could whip just about anything up on the fly. So feel free to swap out frozen or canned ingredients for fresh when you can.

Quickie Ceviche – 
14 oz Frozen cooked, peeled shrimp
Juice of one orange
Juice of one lime
Juice of one lemon
1 tbsp cayenne pepper

2 10 oz cans Rotel diced tomatoes with green chilies
1 can El Pato Salsa de Jalapeno

1/2 diced red onion
1/2 diced cucumber
2 medium avocados, diced
2 cloves of garlic, crushed
1 tsp salt
1/4 cup diced cilantro

For the quickie, since I am using cooked shrimp, all I do is thaw in the refrigerator, cut off tails, place in marinade for about 2 hours. Then mix up the base, add the shrimp, let sit for about another hour and serve.

Ceviche for Guests
1 lb Halibut – cubed
1/2 lb shrimp
1/2 lb Scallops
1 Cup tomato juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed lime juice
1 tbsp cayenne pepper
1/2 diced red onion
2 10 oz cans Rotel diced tomatoes with green chilies (or fresh diced if you have them)
4 diced green onions
1/2 cup chopped cilantro
4 cloves garlic crushed
1 tbsp salt
Topping– Cubed avocado, sprinkle of cilantro

When making ceviche for guests it is important to find very fresh ingredients. I blanch the seafood before putting it into the marinade, I am sure it is fine if you don’t, but I am a total chicken about it. The seafood needs to stay in the marinade over night. Then next morning I make the base, add the seafood to it and let it sit in the refrigerator until it is ready to serve. I then add the avocados last and mostly on top, sprinkle a little cilantro and you have a pretty and delicious dish. We serve with either tortilla chips or tostada shells, the shells are great to get a nice big bite with all the ingredients.

                                            Quickie Ceviche

                                          Ceviche from Northgate Market