RECIPE: SULTRY CEVICHE

As we near the end of our precious summer months, it's imperative that we maximize these recipes that are best when you want to feel fresh and foxy. This recipe for Sultry Ceviche with our Dribble Dots Perky Pistachio Oil is a perfect way to entertain. It can be used as a "dip" for tortilla chips as shown in this video, it can be served as your first course in a gourmet meal, or it could even be considered an entire meal.

In this video, I used cooked shrimp, but raw shrimp or fish are normally used for traditional ceviches. I love raw shrimp or fish; its flavor and texture are amazing and just in case you're worried, the acidity in the "sauce" actually cooks the fish. I use it when I am sure my guests can tolerate it, but chose to use cooked shrimp here because I have few friends who are generally scared of it. This can easily be substituted according to your preferences! The most common fish for ceviche are white, semi-firm fish such as seabass or sole. Fattier fish doesn't work as well as neither do most freshwater fish.

The mango isn't typical either, it's my own addition. I find that if you use one that is slightly ripe, the sweetness complements the acidity of the citrus very well. If that's not your thing, go ahead and omit it! Many use extra virgin olive oil, but I chose Perky Pistachio Oil because it goes phenomenally with seafood and olive oil tends to give dishes more of a Mediterranean feel. There are several other variations, the most famous being Mexican style or Peruvian style. The differences between these versions can range from a variety of ingredients such as tomatoes, oregano, different types of seafood , sweet potatoes, corn kernels, and much more. In my opinion, a dish doesn't have to be 100% authentic to taste good!

RECIPE:

1lb raw (optional: cooked) shrimp, peeled an deveined

1 medium red onion

1 tomato

1 mango

2-3 limes

1 lemon

salt & pepper

3 tbsp Dribble Dots Perky Pistachio Oil

DIRECTIONS:

Roughly chop shrimp, then finely chop onion, tomato, mango, and cilantro. In a separate bowl, squeeze the juice of limes and lemon, salt and pepper to taste, and whisk in Perky Pistachio Oil. Combine all ingredients, let marinate for 20 minutes (no more than half an hour), serve, and enjoy!

Note: Some marinate the shrimp or fish first, then add the rest of the ingredients so the veggies don't get too mushy. I personally like the onions, tomatoes, and mango to soak up the juicy sourness of the citrus.

Remember, this recipe is only a guideline- you can always DRIBBLE however the F you want!