Ceviche is a popular international dish prepared in a variety of ways throughout the Americas, reaching the United States in the 1980s.The greatest variety of ceviches are found in Ecuador, Colombia, Chile and Peru (which some argue is the birthplace of Ceviche), but other distinctly unique styles can also be found in coastal Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama, and several other nations. This here is Our version using pasteurized crab meat as the base. It is a staple on our menu and is a fan favorite. Here we created a version using our Sal de Pueblo Avocado Leaf Salt which gives it a unique anise, celery like flavor. It can be served as a salad over bib lettuce, with tortilla chips, or add a spoonful on fresh vegetable gazpacho. Here we will give you two recipes. Our Salsa Fresca table salsa and the Avocado Leaf Ceviche. Summer just got a whole lot better!
Enjoy! Carlos and Marco
Salsa Fresca with Sal de Pueblo Mexican Salt
Ingredients
16 oz. Tomato diced
6 oz. Onion diced
2 oz. Cilantro chopped
2 oz. Lemon Juice fresh squeezed
1 Tsp. Sal de Pueblo Mexican Salt
Preparation
1. Combine all the ingredients and let it seat for 10 minutes
2. Prepare the Crab Ceviche
MARE
Crab Ceviche with Avocado Leaf Salt
Ingredients
16 oz. Crab Meat pasteurized
8 oz. Salsa Fresca (as prepared above)
2 Tsp. Sal de Pueblo Avocado Leaf Salt
4 oz. Lemon Juice fresh squeezed
1 Tsp. Sal de Pueblo Mexican Salt
Preparation
1. Combine all the ingredients, stir well, and let stand in refrigerator for 30 minutes to an hour.
MARE