Wes' Ceviche
It's springtime and that means springtime sailing adventures! Hooray! Let's start off the season with a quick and fabulously fresh and delicious ceviche, recipe courtesy of my big brother, Wes. This is fast to fix and even faster to enjoy with chilled martinis on deck. Fresh wild caught shrimps are best, however, canned will do in a pinch (just be sure to really rinse them because they can be salty).
Wes' Ceviche
(serves 2 generously as an appetizer, first course or light lunch)
2 cans stewed tomatoes
1/2 onion, chopped, or halved and thinly sliced
1/2 green pepper, chopped
1/2 red bell pepper, chopped
1 cup cooked small shrimp
juice of 2 lemons and 1 lime
bunch of cilantro, finely chopped
1/4 c ketchup
S&P
Mix all ingredients together, adding water if it's too strong. This can be eaten immediately, but I prefer to let it sit a few minutes in the frig, up to an hour, and then enjoy with fresh sourdough bread. Ahhhh...the taste of spring!
Wes' Ceviche
(serves 2 generously as an appetizer, first course or light lunch)
2 cans stewed tomatoes
1/2 onion, chopped, or halved and thinly sliced
1/2 green pepper, chopped
1/2 red bell pepper, chopped
1 cup cooked small shrimp
juice of 2 lemons and 1 lime
bunch of cilantro, finely chopped
1/4 c ketchup
S&P
Mix all ingredients together, adding water if it's too strong. This can be eaten immediately, but I prefer to let it sit a few minutes in the frig, up to an hour, and then enjoy with fresh sourdough bread. Ahhhh...the taste of spring!
my first published recipe, WOW! Here's a twist, use cajun stewed tomatoes, some yellow bell pepper for color, and two limes and one lemon. And if it's too cold outside for cold ceviche, heat it up.
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