Nothing screams "Football" like Ceviche, am I right?

What? No?
You've never heard of this "ceviche" before? Well, lemme introduce you to a close and personal friend of mine.

Frontera Grill's Ceviche!

Rick Bayless at Frontera Grill is my best friend... or at least, he would be, if he knew me and I didn't already have a best friend in my husband and another in my awesome squirrel friend Megan. 

But yeah, we're close. On my part at least. 

For our first anniversary, Wade and I traveled to Chicago just to eat at his restaurant.  I'm not even kidding. We couldn't get a reservation because they were for 6 months out! So, we got there an hour before the restaurant opened and waited in line (Yes, there was already a line!) to be a Walk-In.  It was soooooo worth it. Best meal of my life.

You may remember my post on the Duck Tacos recipe that he created.
Yeah, he is a Mexican food genius!

So, I thought, since I'm making ceviche for a football party today, I'd share my version of the recipe with you! (sorry I don't have a photo of my own, but it's still in the "cooking" process.)

  • a 40-60 medium count pack of frozen, uncooked shrimp*. Tails off, deveined.
  • 1 small red onion, chopped
  • 1 1/2 cups lime juice (I'm lazy and buy the little squeezable lime thingys... ya know what I'm talkin about?)
  • 1/4 cup cilantro, stems cut off, chopped
  • 1 jalapeno, chopped (seeds included if you like it hot!)
  • 1 tomato, cored and seeded. Then chopped (basically just the outter shell)
  • 1 or 2 avacado, diced.
  • 1/8 salt
  1. Thaw shrimp* under running water and drain. I tear my shrimp in half to make it go farther.
  2. Combine 1 1/2 cups lime, shrimp, and onion into a large glass or stainless bowl.
  3. Refrigerate for 3 hours until the lime "cooks" the shrimp and it turns pink.
  4. Tip off the juice.
  5. Add cilantro, tomato, jalapeno and salt.
  6. Refrigerate an hour longer.
  7. Add avacado at the end so it doesn't brown.
  8. Serve with chips or on top of a tostada and eat it all up! 
Serves: 8 as a snack, but me and my hubs tear it up as a meal.
Takes about 4 hours.

*You can also use any white fish, scallops, or all three! The lime will cook it through.

Let me know how you guys like it!
Oh. and Wade says, "Roll Tide"... blah blah blah.