Chef Jennifer from the Market Restaurant & Bar shares three simple recipes for ceviche.

Shrimp Ceviche

INGREDIENTS

• Kosher salt

• 1 pound of shrimp, peeled and deveined

• 7 limes, juiced

• 1 orange, juiced

• Drizzle of extra virgin olive oil

• 1/4 cups of shallots, thinly sliced

• 1 jalapeño, minced

• 2 tablespoons of freshly chopped cilantro

• 2 tablespoons of hot sauce

• 1 avocado, sliced

INSTRUCTIONS

Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through, about 3 minutes.

Drain, let cool, then chop shrimp into bite-size pieces.

In a large bowl, combine shrimp with lime juice, orange juice, shallots, and jalapeños. Season with salt, then let marinate in the refrigerator, 1 hour.

Stir in cilantro and season with salt and pepper.

Finish with olive oil, hot sauce and salt. 

Watermelon and Heirloom Tomato Ceviche

INGREDIENTS

• 1 tablespoon of fresh cilantro, thinly sliced, plus extra for garnish

• 1/2 tablespoon of chives, cut 1/2-inch lengthwise

• 1/2 tablespoon of thinly sliced basil

• 3 tablespoons of finely sliced shallots

• 1 tablespoon of shaved garlic

• 1/2 tablespoon of extra virgin olive oil

• 1 1/2 tablespoon of organic blue agave

• 2 lime, juiced (about 1/4 cup), plus extra slices for garnish

• 1 tablespoon of diced fresno chili

• 3 cups of seedless watermelon, 1/2-inch diced

• 3 cups of quartered heirloom cherry tomatoes

• Salt and pepper to taste

INSTRUCTIONS

In a large mixing bowl, add the cubed watermelon and quartered tomatoes.

Put in the cilantro, chives, basil, garlic, chili, olive oil and blue agave.

Toss until thoroughly mixed, then mix in the salt and pepper to taste.

Serve chilled in individual bowls or as centerpiece for chips plate.

Cod Ceviche

INGREDIENTS

• 1/2 a pound of cod filet, chopped (about 2 cups)

• 2 Roma tomatoes, chopped

• 3 tablespoons of red onion, diced

• 3 tablespoons of fresh cilantro, chopped

• 3 lemons juiced

• 2 limes

• Salt and pepper

• 1 can of mandarin oranges

• 1/4 cup of sliced green onions

• 1/4 cup of sliced poblano chili

• Olive oil

INSTRUCTIONS

Cut the fish into small chunks and add to a glass or stainless-steel bowl. Add the lemon juice and the juice from the mandarin oranges. Make sure the fish is fully emerged in juice. Cover and refrigerate for at least 4 hours, possibly longer.

Marinating the fish in citrus cooks the fish. Check fish by breaking a chunk apart. If it's done, it will easily flake apart, as if it were cooked. If it's not, keep marinading longer until it's done.

Once "cooked", strain the fish from the juice. Add back to a new bowl.

Juice the 2 limes over the top of the fish. Sprinkle with a little salt and pepper.

Gently toss to combine.

Add the tomato, mandarin oranges, red onion, poblano chili, green onions and cilantro. Toss gently to combine.

Serve with your choice or cracker or chips or use a fork. It's up to you.

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