Ceviche is great for the summer.
Even though the summer is over, here in Los Angeles fall isn’t too cold, so I love making this year round. Ceviche is a seafood dish that originated in Peru, but many other countries have used the classic recipe and created their own versions, and I have done the same. Here I will show you my family’s version of Ceviche that will have you wanting to eat the entire bowl in one sitting.
My family always makes this when it is hot outside or when we wanted something light to eat for lunch. My mom would make this a team effort dish. She would assign everyone a job’ I would be in charge of dicing the vegetables, my dad would shred the crab with his fingers, my sister would chop the octopus, my mom would season and my brother was the taste tester. Aside from the delicious ceviche, I loved the memory attached to this. Every time I make this I think of the laughs, jokes, conversations and quality time I spent with my family. It brought back happy times, which I loved.
To continue the happy memories, I decided to share this with you, but with my twist. I added more vegetables because the more vegetables you add to your meals the more you benefit your body. The key to a delicious seafood dish is the lemon, the more you add the better this will taste.
Make this with your family and have amazing memories like I did!
Start to finish: 10 minutes (let the ceviche marinate 1 hour)
1 cooked octopus (I buy mine at the seafood department of my market)
1 packet of imitation crab, shredded
Salt to your liking
Pepper to your liking
2 tomatoes, diced
1/2 red onion, diced
Handful cilantro, finely chopped
5 radishes, diced
3 whole wheat pitas
In a large bowl, add tomatoes, onion, octopus, avocado, radishes, cilantro and shredded the crab.
Mix all together. Season with lemon, salt, & pepper.
Eat with Tapatio and pita chips.
** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.