Gary and Shannon

Gary and Shannon

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#Tasty Tuesday with Neil Saavedra -


Photo: Getty Images

Fork Reporter, Neil Saavedra, joins us for #TastyTuesday to talk about National ceviche day and Taco Bell unveiling their new Big Cheez-It Tostada and Crunchwraps.

GaS Ceviche Restaurants Picks!

Pablitos Kitchen 3803 W Burbank Blvd, Burbank, CA 91505 (818) 859-7755

Natalie Peruvian Seafood Restaurant 5759 Hollywood Blvd, Los Angeles, CA 90028 (323) 463-8340

Los Balcones 1360 Vine St, Los Angeles, CA 90028 (323) 871-9600

Easy Shrimp Ceviche (Ceviche de Camarón)! It’s bursting with flavor and perfectly refreshing. Recipe from CookingClassy

Serve it as a chip dip or as a main entree over crispy tostada shells or rice. Ceviche Recipe Ingredients Shrimp: I like to use medium shrimp and dice it small so everything is more uniform in size. It’s especially best to cut small if serving as a dip.


Limes: You’ll need about 3 limes.

Lemons: You’ll need about 2 lemons.

Roma tomatoes: Other varieties of fresh garden grown tomatoes would be extra delicious too.

Red onions: Yellow onion may be substituted if needed.

Cilantro: Feel free to add more to taste, or cut back a little for a milder flavor.

Jalapeno: If you like it less spicy remove the seeds.

Salt and pepper: Add to taste.

Cucumber: This ingredient is optional but it adds a nice crunch so I prefer it.

Avocado: Not always included in ceviche but I think it’s a must. It’s such a delicious addition.

How to Make Ceviche

1. Boil water in pot, fill bowl of ice water: Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.

2. Cook shrimp: Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.

3. Drain, chill and chop shrimp: Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).

4. Toss shrimp with fresh ingredients: In a medium bowl (you can use the same bowl) combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.

5. Marinate: Transfer to refrigerator and let rest 1 hour.

6. Add last few ingredients: Toss in cucumber and avocado and serve. It’s delicious with tortilla chips or over tostada shells.

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