Welcome to Foodie Friday! Each Friday, I’ll be bringing you a post that’s all about food. You can expect a food guide to an amazing destination, a recipe for my favorite dishes from my travels, or some other post about culinary delights. I’m breaking myself in easy, with one of the simplest no-cook recipes in my arsenal. Fortunately, it’s also one of the most delicious: Ceviche Yucatan.
Ceviche Yucatan and Homemade Guacamole
I first discovered this ceviche when I was on vacation in Mexico… but not in the Yucatan region. I was in Cabo San Lucas. Which is in Baja California and nowhere near Yucatan. So I like to pretend that the chef of the restaurant was from Yucatan, and my research tells me this recipe is pretty close to authentic anyway.
How I Discovered Ceviche Yucatan
I was in Cabo for a girl’s trip, and we treated ourselves to an all-inclusive resort for a week (it helped that my sister worked for a boutique hotel company at the time and had hookups). Since the food was included, we naturally gorged on just about everything on the menu. We were lounging poolside one afternoon when hunger struck. So we ordered guacamole and shrimp ceviche.
I took one bite, and frantically waved the waitress over. She rushed back, a worried look on her face.
“Miss, you have to tell me how this is made!” I grasped her arm, urgency on my face. She didn’t understand, and I can see why. My body language suggested that something was desperately wrong. I tried again in Spanish.
“What is in this ceviche? It is delicious!” She laughed her relief and told me she would ask the chef. True to her word, she was back in a few minutes with the shortest list of ingredients I had ever heard for a dish that wowed me so thoroughly.
“Es todo? Nada mas?” I asked, skeptical. She assured me that was all there was to it. A week later, I replicated it at home, and (bless the woman) she wasn’t lying. It’s been a mainstay appetizer ever since, and everyone who tries it falls equally as in love as I did on that first bite. So now I bestow this gift to you.
Ceviche Yucatan Recipe
This dish is a triple threat: Simple to make, delicious to eat, and super healthy. Rarely do I find all three of these things in one dish, and when I do it gives me hope for my waistline. Sweet little shrimp marinate happily in tangy lime juice, spicy habanero keeps things interesting, and a little onion and cilantro make the whole thing feel fresh. Grounded with earthy cumin, it’s the perfect appetizer for any time of day. Paired with creamy guacamole, it’s pure Mexican perfection.
Serves 4 - 6
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 1 lb. fresh mini shrimp, or larger shrimp peeled, deveined and cut into small pieces
- 10 - 12 limes, juiced (or ~1 cup of lime juice)
- 2 - 3 habanero peppers*, sliced very thin
- 1/2 a red onion, sliced thin
- 1/2 cup chopped cilantro
- 1/2 tsp cumin
- Juice the limes into a glass bowl.
- Pat the shrimp dry with a paper towel and add to the lime juice. Cover with plastic wrap, place in the fridge and allow to marinate at least 30 minutes, or until pink. If you couldn't find raw shrimp, you can skip marinating since it's already cooked!
- Stir in the sliced habanero, onion, and cumin.
- Refrigerate for another 30 - 60 minutes to allow the flavors to blend.
- Remove from fridge, uncover, and stir in cilantro. Serve with guacamole and salty tortilla chips!
*Habaneros can be found in all grocery stores in the west. In the northeast, they can be a little harder to find, but my correspondents tell me stores like Market Basket would have them. They're very spicy, so make sure they are sliced very thin and you don't use too much! But this dish isn't the same without them, so do try to find them.
Sounds pretty good, right? My favorite way to eat this is to take a scoop of guacamole onto my chip, then dip it into the ceviche and eat it all together. Yummmmmmmm. I’ve been making my own guacamole since I was in diapers (joking, but probably for at least the last ten years), so here’s my tried-and-tested recipe to accompany this delicious ceviche.
Homemade Guacamole Recipe
I’ve actually never measured my ingredients for my guacamole, I’ve always made it to taste! But when I made it this time I figured out exact measurements, so here you go. Feel free to add or subtract things based on your own taste, but give it time for the flavors to blend first!
Serves: 4 – 6 people
Active Time: 10 minutes
Inactive Time: 30 – 60 minutes
4 – 5 ripe avocados
2 tbsp minced jalapenos
1 clove minced & crushed garlic
2 tbsp minced shallots
1/4 cup lime or lemon juice (2 limes/1 lemon)
1/3 cup fresh cilantro, chopped
1 tsp salt
1 tsp chili powder (optional)
Mash avocados in a bowl. Add the lime/lemon juice to prevent browning. Mix all ingredients together, check for taste and adjust seasoning/ingredients as necessary. Refrigerate for 30 minutes to allow flavors to blend. Serve with salty tortilla chips!
Disclaimer: I managed to cut my finger pretty good with my brand-new kitchen knives while making this recipe. Yay! So presentation and photos/video became a secondary priority, hence the not-so-nice photos of the final dish. I promise to do better next time!