When Life Gives You Lemons, Make Ceviche!

Friday, June 28 is National Ceviche Day!

Ceviche is a South and Central American dish that has swum into the mainstream in recent years. It’s made by marinating a firm fish in citric acid, typically from a lemon or lime. The acid essentially “cooks” the fish over time by chemical processes. Because there’s no actual cooking involved in preparing ceviche, it’s very important that fresh fish is used, and that it’s marinated for a couple of hours. Firm fish and shellfish like tuna, snapper and shrimp are best as they will hold up better than a flakier option. Ceviche is a great way to cool down in the summer heat (no oven required!), and it’s relatively easy to make.

Experience some of the Valley’s best creative interpretations of ceviche at Kelly’s At SouthBridge and America’s Taco Shop!

  • Kelly’s At SouthBridge — Rock Shrimp Ceviche
    • A delicious starter that includes rock shrimp, tomato, red onion, cilantro, cucumber, serrano peppers and mango mixed together, served in a martini glass with freshly made corn tortilla chips. The ceviche is offered on their lunch and dinner menu. www.kellysatsouthbridge.com
  • America’s Taco Shop — America’s Homemade Ceviche
    • This signature item includes diced fresh cooked white shrimp, tomatoes, cucumbers, red onions, serrano chilies, cilantro, fresh lime and guacamaya sauce, served with chips. America’s Homemade Ceviche is available select days of the week. www.americastacoshop.com