Ceviche by Tonya

Ceviche by Tonya

Tonya’s Treats from the Conway Kitchen

As the weather warms it’s time to start thinking about things  to prepare in the kitchen that “cook” without heat.  Ceviche “cooks” itself in the refrigerator, that’s cool.   Never had ceviche, this quick mix of ceviche is a simple to prepare, so give it a try, you just might like it!




2 lbs of shrimp, diced (1/2” cubes) 1/2 lb of firm white fish, diced (1/2” cubes) – such as sea bass

3 large limes, juiced 1 small lemon (zest the lemon first, then juice) 1 tomato, diced 1/2 sweet onion, finely chopped 1/2 red yellow pepper, chopped 1 jalapeño pepper, chopped 1/4 bunch of fresh parsley, chopped

1/4 bunch of fresh cilantro, chopped

1/4 tsp cumin 1 teaspoon of olive oil  salt and pepper to taste


lettuce leaves avocado (sliced or diced)

radishes (sliced)

lime wedges corn chips


In a large bowl, combine the shrimp and fish with the lime juice and lemon zest/juice and put it in the fridge for 1-2 hours or until shrimp and fish are opaque (this step cooks the shrimp and fish). In another bowl mix the tomato, onion, bell pepper, jalapeño, cilantro/parsley, cumin, olive oil, salt and pepper.

Mix all ingredients; cover the bowl and chill in the refrigerator until ready to serve.

To serve: Garnish with avocado, radish, and/or wedges of lime.  Pile the ceviche on top of or wrapped in lettuce leaves, or serve in martini glasses or bowls with a side of corn chips.