Tasha and Stef’s Best Ceviche Ever
I’ve written a good amount about my best friend Tasha, who is not just one of the most incredible humans on the planet, but also a tremendous cook, and who shows her love by cooking for her people. We’ve been long distance friends (and x-co-founders) for a really long time, and while before I had Charlie, we could see each other whenever we wanted, there’s just more variables in the way of us and bestie-time these days. So during a recent hang, we decided that we should cook together via Zoom and that’s exactly where this recipe originated. You see, we were going to make Tasha’s favorite Ceviche recipe, and we were also going to make one of my favorite Shrimp Salads, and instead, what originated was a Ceviche remix that is going to rock your freaking world. It’s soooooooo good. Ready?
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What you’ll need
Ingredients
Toasted Seeds
Shrimp (Tasha’s pro-tip = buy already boiled shrimp)
2 lb of large shrimp (you want ~24 shrimp), peeled & de-veined (keep the shells)
~16 cups water
2 tablespoons of lemon juice
4 dill sprigs
1 tablespoon garlic salt
1/2 teaspoon ground black pepper
Creamy, Zesty Dressing
1 cup plain Greek yogurt (I <3 Siggis)
2 tablespoons chopped fresh herbs, such as a combination of dill, parsley, cilantro
1 serrano pepper, finely chopped
4 teaspoons extra-virgin olive oil (I <3 Graza)
1 tablespoon lemon juice
1 tablespoon lime juice
1/4 teaspoon garlic powder
Salt and fresh ground black pepper to taste
Ceviche Garden
1/2 red onion, chopped
1 cup of heirloom cherry tomatoes, quartered
1/4 cup fresh cilantro, chopped
2 serranos peppers, finely chopped
1 jalapeño pepper, finely chopped
1 english cucumber, quartered and sliced
2 tbs fresh lime juice
2 tbs fresh lemon juice
1 tsp salt
1 tsp freshly ground black pepper
1+ avocados (add as much avo as you want, because YUM, but Tasha’s pro-tip is to only add in as much as you are going to eat in a single sitting, so like, don’t add it to your entire bowl of ceviche, separate out what you’re going to eat, and add avocado to that portion)
Chips
Tortilla chips of your choosing for dipping and enjoying in this fabulous ceviche! (My favorite on planet earth are these, La Fiesta Tortilla Chips, which for some reason I can only find in New Buffalo, MI).
How to Make
First, Get Your Toasted Seeds Started
Preheat the oven to 350 degrees
Mix your seeds, olive oil, and any seasonings together in a small bowl.
Arrange your seed mix in a single layer on a rimmed baking sheet (I will typically line with parchment paper)
Toast seeds in oven for 10 to 15 minutes.
Stir or shake the pan occasionally, so the nuts brown evenly without burning.
Take out of oven, set aside to cool.
Next, Boil and Chop Your Shrimp (Tasha’s pro-tip = buy already boiled shrimp, if you do, go straight to chopping)
(Technically the point of Ceviche is for the fish to be raw, but we don’t love that, so we’re boiling it)
Place the shells from the shrimp in a large saucepan along with garlic salt, lemon juice, black pepper, and dill sprigs. Add ~16 cups water and bring to a boil over med/high heat.
Once water boils, then add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on the size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.
Chop shrimp into 3-4 smaller chunky pieces.
Set aside.
Then, Mix Up Your Creamy, Zesty Dressing
In a blender or food processor combine all of the ingredients for the creamy yogurt dressing. Taste for seasoning, then cover and refrigerate until ready to serve (if you want to spice it up, add some jalapeño or serrano!)
Finally, Throw Your Ceviche Garden Together!
In a large bowl (aka a salad bowl that can handle it), combine your shrimp, creamy zesty dressing, red onion, cilantro, serrano and jalpeño peppers, cucumber, tomatoes, salt, and pepper.
Gently toss the ceviche.
Cover and refrigerate for at least an hour to let the flavors come together.
When you’re ready to eat add as much avocado and toasted seeds as you want! (but remember our pro-tip above, only add in as much as you are going to eat in a single sitting, so, separate out what you’re going to eat right now, and add avocado and seed mix to that portion).
Dip your chips and enjoy!
Enjoy!
I hope you enjoy this recipe as much as we did! Xo!
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