Ceviche Mariela

Mariela cleans our house and is one of my favorite people. We like to trade gifts and food and drinks and what-not. One day she said she asked if I liked ceviche. To which I immediately thought of Bruce Willis talking to Cybil Shephard in the TV show Moonlighting when he says, “Do birds ‘bird’? Do bees ‘be’?” Meaning…OF COURSE! So the next time she came she brought me this GINORMOUS batch of ceviche with a little side dish of tomato sauce. I was like…huh? Try it, she said. That’s how they do it in Guatemala. I tried it. I LOVED it. So then I fried up a little batch of concha, which she had never had, and we’re both happier ceviche campers. Gracias, Mariela!

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Serving Size: 6 cups

Chef: Mariela Prado

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Ceviche Mariela

Is there anything better and more healthy than ceviche!?

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 2 lbs. raw shrimp, cut into pieces
• Lime juice
• 4-6 Roma tomatoes, diced
• 1/2 yellow onion, small diced
• 1 bunch cilantro, chopped
• 2-3 jalapenos (green, de-seeded), chopped
• 2-3 avocadoes, diced
• 10-15 oz. tomato sauce, to taste
• Salt, to taste
• Tortilla chips or concha

Instructions

1. In large bowl, add shrimp pieces and cover with lime juice. Stir and let marinade in fridge until shrimp are pink, about 45 minutes.
2. Add tomatoes, onion, cilantro, jalapenos, and avocadoes. Stir to combine.
3. Add salt and tomato sauce to taste.
4. Serve with tortilla chips or concha.

Notes

Per Mariela: green jalapenos are mild, brownish ones are hot. Additionally, white seeds indicate a mild jalapeno, brownish seeds indicate a hotter pepper.

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