Growing up in a household where both of my parents worked in the seafood industry has been one of the biggest blessings in my life. My parents came to the US in the late 70’s. They both have worked for the same company for the last 42 years. Crazy, right?!? I grew up eating the freshest and finest seafood not knowing how lucky I was. I was spoiled, as a child, to say the least. My nickname as a toddler was “La Jaivita” which translates to little crab. I literately ate anything my little fingers got a hold of. I have many memories of my childhood were my cousins and I would gather around my dad while he opened dozens and dozens of oysters. As I mentioned, I was spoiled. Seafood has been a big part of my life and I can eat it everyday of my existence. I’m not kidding!!!
Well, that’s a little background of how I became a seafood snob. I know it sounds bad, but I don’t know how else to put it. With that being said, watch this video where I share three of my favorite ceviche recipes. They are easy, they require minimal ingredients and they are absolutely delicious.
Ingredients for Shrimp Ceviche
- 2 pounds of large shrimp (raw, thawed, peeled and deveined)
- 9 – 12 Limes
- 1/2 Cup of Red Onion (finely chopped)
- 1 Cup of Diced Persian Cucumbers (chopped in small pieces)
- 2 Chile Peppers like Serrano or Jalapeños
- 1 Cup Of Tomatoes (diced)
- 1 Cup of Chopped Cilantro (optional)
- Salt and Pepper to Taste
- Tortilla Chips, Tostadas or Crackers
Ingredients for Scallop Aguachiles
- 1 lbs of Large Fresh Scallops (never frozen)
- 6 – 8 Limes
- 2 – 4 Serrano or Jalapeño Peppers
- 2 Cloves of Fresh Garlic
- Salt & Pepper to taste
Ingredients for Scallop Crudo
- 1 lbs of Large Fresh Scallops (never frozen)
- 2 Orange
- 6 – 8 Limes
- 2 Serrano Peppers
- 1/4 Cup of Chopped Small Purple Onion
- 1 Teaspoon of Sea Salt
- Black Pepper to Taste
- 2 Tablespoons of Soy Sauce
- 2 Tablespoons of Olive Oil
- 1 Cup of Grape Tomatoes
- 1 Cup of Persian Cucumbers
Rosa Chalekian 