- Prep Time: 15 minutes
- Inactive Time: 1 hour
- Yield: 4 servings
This salsa is so simple and refreshing that, whether you make just the salsa or the complete ceviche, you will never want to purchase store-bought salsa again.
Contents
The habañero pepper is extremely hot, so milder palates may wish to omit it. For both this pepper and the jalapeño, the inclusion of the seeds and internal membranes will impart more heat.
Common to coastal areas of Latin America, few appetizers are as refreshing and lively as a beautiful ceviche made with local fish and seafood that were caught within a couple of hours!
Ingredients
- 5 plump tomatoes, quartered
- 3 cloves of garlic, peeled
- 2 green onions
- 1 small white onion, quartered
- juice of 2 limes
- 1/2 cup fresh Italian parsley
- 1 cup of fresh cilantro
- 1/2 jalapeño pepper
- 1/4 jabañero pepper (or more to taste)
- pinch salt
- 1/4 cup white vinegar
Instructions
- Combine and chop all ingredients in a food chopper, or finely chop all ingredients by hand.
- For ceviche, add 1/4 pound of your favorite shellfish or other seafood, uncooked, to the salsa. Especially try squid (calamari), octopus, fish, scallops, shrimp, and/or lobster. The marinade will cure the meat.
- Let it marinate for 1 hour. Ceviche should be consumed or discarded within two days. Plain salsa can keep in the refrigerator for 4 weeks.
- Serve with warm, freshly cooked homemade tortilla chips and refreshing Margaritas, Carlos!
