Ceviche is a very popular dish in Central and South America. The main ingredient to this dish is raw fish. Ceviche a cold salad mixed with chunks of onions, fish, fresh cilantro, corn, avocado, and squeezed lime or lemon. Some ingredients can include or exclude other items. The vegetables are soaked and marinated in a citrus juice blend, which gives your dish a pop of bright flavors. It really is the perfect, refreshing salad for the summer. This dish can be a little different to the taste buds, but it's definitely very good. If you're a fish fan, I'd say to keep the fish in the ceviche. However, if you'd like to opt on the seafood, I have a vegan recipe for you to try. It can be eaten as a side dish, or as a complete meal. In search of vegan Latino recipes? I got you. ;) ;)
What You'll Need:
For the Ceviche 2 cups halved grape tomatoes 2 cups fresh corn kernals 1 cup diced red pepper ½ cup diced mango ½ cup finely diced red onion ½ cup sliced scallions For the Citrus Vinaigrette ¼ cup chopped fresh cilantro 2 small serrano peppers, seeded and minced ⅓ cup fresh lime juice ¼ cup fresh orange juice ¼ cup olive oil ½ teaspoon sea salt Garnish 1 avocado, thinly sliced
How To Make It:
Add the tomatoes, corn, red pepper, mango, red onion, and scallions to a large bowl. Add the cilantro, serrano peppers, lime juice, orange juice, olive oil, and salt to a small bowl and whisk together. Pour the citrus vinaigrette over the vegetables and toss to coat. Refrigerate for 2-3 hours or longer to let the vegetables soak up the vinaigrette. Add sliced avocado to your dish.