Move over tacos. Let's ceviche.We love tacos + guac, and pretty much all Mexican fare. But in the spirit of the coastal cuisine of Mexico which incorporates fresh, raw seafood, let's take it up a notch this Cinco de Mayo, and CEV-ICH-E.
Shuck your oysters. In a bowl mix:
- ¼ diced red onion
- 1 finely diced tomato
- ½ green bell pepper, finely diced
- ½ tablespoon finely chopped cilantro
- 5 limes, juiced
- ½ tablespoon oil, sunflower or light olive oil
- Salt to taste
Add the oysters to this luscious mixture, and ceviche! This recipe can also be used as a mignonette. Serve with chips for dipping, good tequila, and fresh squeezed lime margaritas.
PC: Border Grill