I have a couple of go-to dishes that I like to make ahead of time, so I can eat them throughout the week. I have a pretty heavy school schedule, am CMO of a food focused start-up, and I write for an agency. To say I’m busy is an understatement. I make sure I carve time for the kitchen at least once a week. It’s my happy place, and Mondays and Fridays are great for that, because I don’t typically have anything structured on those days. This week, I chose to make Ceviche.
This is not a traditional recipe, like Rick Bayless makes. His is delicious, and I’ve made it a few times. I like to find ways to bring great food to everyone, in a way that’s not cost-prohibitive. I try to include fresh ingredients that you can get almost everywhere, and at reasonable prices. SOme places will have access to things I do not (I’m land-locked, after all). I can’t get really fresh sea bass, halibut, or snapper in Colorado. In fact, getting any fresh fish that’s not salmon or trout can be a challenge. I chose Alaskan Pollock, because it’s flash-frozen and in my grocery store, just like the shrimp I used for this recipe. When I visit Florida in a few months, I’ll make the real deal in my friend’s kitchen.
If you are a fan of fast, easy, and gluten-free meals, add this to your recipe box. It takes about 20 minutes to make, and is great for parties and gatherings, too.
I bought full packages of shrimp, pollock, and cilantro, but only included the prices for the portions I used – about half the package.
- Shrimp – $2.50
- Pollock – $2.50
- Bell Peppers – $3.75
- Cilantro – $0.99
- Avocado Oil – $0.52
- Jalapeno – $0.24
- Green Onions – $0.29
- Tomatoes – $1.50
- Lime Juice – $0.99
Cost: $13.28 Per Serving (4): $3.32
- 12 oz Salad Shrimp 338 g
- 8 oz Pollock 225 g
- 4 Tbsp Avocado Oil 45 mL
- 1 Yellow Bell Pepper seeded and diced
- 1 Orange Bell Pepper seeded and diced
- 1 Red Bell Pepper seeded and diced
- 1 Jalapeno seeded and diced
- 3 Medium Tomatoes diced
- 4 Green Onions sliced thin
- 1/4 Cup Cilantro 57 g, chopped
- 1/2 Cup Lime Juice 118.5 mL
- Salt & Pepper to taste
Place shrimp in colander or basket in the sink, occasionally running under cold water to thaw
Put Pollock in a shallow dish, covered with cool water, to thaw
Begin preparing peppers, onions, cilantro, and tomatoes
Once Pollock is thawed, heat 1 Tbsp. (15 mL) avocado oil in skillet on medium high, and add fish, searing both sides until flaky (3-5 minutes) and then flake apart in chunks
Combine all ingredients in a bowl and stir
Refrigerate and serve with tortillas or tortilla chips
I use avocado oil because of its high smoke point. Olive Oil has a lower smoke point, so if you use it, make sure you don't heat your pan above medium, or the oil will go rancid quickly.
You can use any shrimp and fish you choose. Some people use salmon because of its availability.
Omit the jalapeno if you are sensitive to spicy peppers.
You can add a serrano or hotter pepper if you choose.