Tasha’s Best Ceviche Ever

Leading Lady Spotlight: Tasha.

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?

Serves: 4

Prep time: 25 mins

Downloadable recipe: here

What you’ll Need

Toasted Seeds

• Sunflower, chia, flax, pumpkin seed mix

• 1 tbs olive oil

• 1 tbs mixed seasonings (onion, garlic, lemon peel, sea salt, dill, chives, and black pepper)

Shrimp

• 2 lb of large, pre-boild shrimp

• 2 tbs of lemon juice

• 4 dill sprigs, chopped

• 1 tbs garlic salt

• 1/2 tsp ground black pepper

Creamy, Zesty Dressing

• 1 cup plain greek yogurt

• 2 tbs chopped fresh herbs, such as a combination of dill, parsley, cilantro

• 1 serrano pepper, finely chopped

• 2 tbs olive oil

• 1 tbs lemon juice

• 1 tbs lime juice

• 1/4 tsp garlic powder

• Salt and black pepper, to taste

Ceviche Garden

• 1/2 red onion, chopped

• 1 cup of cherry tomatoes, chopped

• 1/4 cup cilantro, chopped

• 2 serranos peppers, chopped

• 1 jalapeño pepper, chopped

• 1 english cucumber, chopped

• 2 tbs fresh lime juice

• 2 tbs fresh lemon juice

• Salt and black pepper, to taste

• 1+ avocados

• Tortilla chips (your fav!)

How to Make

Preheat the oven to 350°F

• First, Get Your Toasted Seeds Started

  • Mix your seeds, olive oil, and any seasonings together in a small bowl. Arrange in a single layer on a rimmed baking sheet. Toast for ~10 minutes. Set aside to cool.

• 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!)

• Prep Your Shrimp

  • Chop shrimp into 3-4 smaller chunky pieces. In a small bowl, mix lemon juice, dill, garlic salt, and black pepper with shrimp, coating evenly.

• Finally, put your ceviche garden together!

  • In a large bowl, combine your shrimp, creamy zesty dressing, red onion, cilantro, serrano and jalpeño peppers, cucumber, tomatoes, salt, and pepper. Gently toss the ceviche to combine. Cover and refrigerate for at least an hour to let the flavors come together.

• When you’re ready to serve, add avocado and toasted seeds to your hearts’ content! Serve with tortilla chips for dipping and enjoy!

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