This post was brought to you by the makers of Sutter Home. I received compensation to write this post through the #SweetonSpice program. All opinions expressed are my own.
As the weather heats up and my kids are home for the summer, one of my go-to meals to feed the family is ceviche. Ceviche is God’s gift to our taste buds. Fish, shrimp, lobster, crab, abalone, octopus — it’s what seafood heaven tastes like. If you haven’t tried ceviche before, I don’t know if we can be friends. Ceviche is a seafood dish that is tossed in citrus juices to “cook” the fish. Add in some crisp, fresh veggies, a few slices of creamy avocado, serve it over a crunchy tostada shell with a cool, refreshing wine like Sutter Home White Zinfandel and you have the makings of a deliciously light meal on a summer night.
My obsession with ceviche goes way back. When I was a little girl, my Pops used to live in San Diego and as we swam in the pool all day, his roommate would make us the most delicious ceviche with abalone. Summer vacay also meant trips to Baja California to indulge in all of the amazingly fresh seafood, especially the ceviche. Then there was that time I was in Miami and ate the most life-changing Peruvian ceviche. What a moment. Recently, I was introduced to aguachile from Sinaloa and oh my word it’s been my favorite ever since. So freaking good.
I have to stop now because my mouth is seriously watering.
Can I tell you that ceviche is the easiest thing to prepare? If the idea of “cooking” the seafood in citrus juice makes you feel squirrely, you can always cook your shrimp the way you normally would beforehand. It will still taste good, I promise. I’m sorry, but I can’t give you recipe amounts for a normal family because whenever I make ceviche, I make a large tub of it. Come on, guys — I have six kids and they all love ceviche, especially shrimp ceviche!
Mix all of the ingredients in a bowl and make sure the fresh lime juice is plentiful. Just when you think you have enough lime juice, you probably need more. Be sure to salt and pepper to taste. Some people like to dice their avocado and add it into the ceviche but I sometimes find it makes it mushy so I just slice it and save it as a garnish. Serve with tostada rounds or tortilla chips. The serrano chiles make it spicy but you can also top with your favorite hot sauce.
My son likes to slather his tostada shells with mayo before spooning the ceviche mixture on top of it. Then, he sprinkles the ceviche with cotija cheese and Tapatio. He swears by this combination, so if you are feeling adventurous…
If you’ve never had ceviche I can only describe it a few ways: bright, fresh, tangy, spicy and delicious. Psst: if you’re not the cooking type and worry about the whole cooking in citrus situation, you can easily find a variety of ready-made ceviches at your local Latin market. But you didn’t hear it from me, guys. I’m just trying to teach you a recipe here.
After feasting like a sea king, you’re going to want something bright to pair it with. A White Zinfandel from Sutter Home is the perfect way to go. This refreshing American original has a slightly sweet flavor profile and delivers delicious notes of strawberry and melon.
Sometimes you want to sip a glass of something crisp and refreshing. I think the White Zinfandel pairs well with the shrimp ceviche, which gets its spicy kick from the serrano chile. The sweet on spice is a fun, delicious combo.