Ahh Ceviche and its many versions. This one is a homage to my mom. My first memories of her ceviche was when we would go to Calistoga Spa Resort. She'd always make it because of how easy it was to put together and serve poolside. Plus she didn't have to get out of the hot mineral pool to whip us up a meal. I get it, now! This recipe has a twist...of course! Ceviche in the mercado of Tepatitlan (region of Jalisco, Mexico) is served with smear of mayo on a tostada or big saltine cracker and toppled with ceviche. Here is where my unconventionality steps in. What if I make a mayo aioli with hot sauce already incorporated- it would be easier to serve?! They say you become just like your mother, I agree! One tip.. the longer it marinades, the better! The quantity of this recipe is for either a meal to serve 8-10, or 15-20 if you are serving as an appetizer. You have the upper hand here my fellow bohemian chefs. You can control how much spice, onions, cilantro you want. After all, this is your kitchen and what you say or do, goes! ENJOY!
RECIPE
Ingredients:
4 lbs of small (91-110 size)shrimp
1 1/2 lbs of imitation crab, chopped
2 cups of lime and/ or lemon juice
2 Tablespoons of salt
3 large tomatoes, cubed
2 small onions, cubed
6 green onions, sliced
3 chiles serranos or 2 jalapeños, finely chopped
1 whole bunch of cilantro, chopped
Avocado (optional)
For the Spicy Mayo:
1/2 cup of mayo
2 tbs of Aji Amarillo chile paste
2 tbs of Sriracha
1 teaspoon of Tajin seasoning
Juice of one lime
In a large container combine the shrimp and the crab. Add the citrus juice and salt. Let that marinade in fridge while you chop and prep the other ingredients.
Combine rest of the ingredients and let marinade; the longer the better.
For the Mayo, in a small bowl, blend all the ingredients until homogenous.
Serve ceviche over a tostada or a super large saltine cracker if you can find one. Drizzle the mayo over and add some slivers of avocado, because avocado makes everything better!
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