Ceviche is a refreshing and delicious dish that is popular in the coastal regions of the Americas. It is considered a national dish in countries like Peru and Ecuador. There are many ways to prepare this dish just as there are many ways to spell ceviche (cebiche, seviche, or sebiche). But what makes this recipe special is the way in which the seafood is prepared. Ceviche is not cooked in the traditional sense of the word, but rather by using the acidity found in lemons or limes. Additionally the dish is typically served with aji or hot peppers, cilantro, and onions.
Shrimp ceviche is typical in Ecuador and its commonly prepared with tomato sauce. The juice found in ceviche is the result of combining the citric elements with the rest of the ingredients and is called “Leche de Tigre” (Tiger Milk).
Today, I invite you to prepare a ceviche with an unexpected twist by using shrimp, fish and a delicious combination of aromatic ingredients like pineapple, fresh basil, and freshly grated roasted coconut. You’ll be instantly hooked!
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