One of my favorite summer dishes is one with its origins well south of the border. Ceviche is delicious, refreshing, and nothing short of inspiring. It is super easy to make and a perfect hors d’oeuvre for any summer shindig. Ceviche is a Latin raw fish dish that is marinated in lime and other citric juices to “cook” the fish. Peppers and onions are added for an extra kick of spice.
There are a few different versions of ceviche depending on the regional origin, so if you’re a traditional kind of person, there are plenty of different styles for you to try. This particular recipe is the classic Peruvian style with a bit of a twist, in honor of the start of crayfish season. If you truly want to experience crayfish in all its forms, come join us for our “Krawfish + Kraftor Party” tonight, August 15th at Red Rooster Harlem.
*If you are interested, you can play around with the seafood ingredients by adding lobster, scallops, or shrimp.
Recipe by Dylan Rodgers
1 lb cleaned, cooked crayfish tail meat
1/2 lb jumbo lump crabmeat
1 cup halved cherry tomatoes
3/4 cup largely chopped red onion
1 chopped large avocado
1 chopped jalapeño
1/4 cup freshly chopped cilantro
1/2 cup fresh lime juice
1/2 tsp salt
2 tbsp orange juice
2 tbsp olive oil
1. Place the crayfish, crabmeat, and lime juice in a bowl and put the mixture into the fridge for 1 1/2 hours.
2. In a separate bowl, add the cherry tomatoes, red onion, avocado, jalapeño, and cilantro.
3. Once the seafood has soaked, remove it from the lime bath and add it to the vegetable mixture.
4. Add the orange juice, olive oil, and salt.
5. Gently fold the mixture to make sure it is evenly mixed but do not break up the crab meat or avocado.
Serve with crackers or chips and enjoy!