Try our fresh, colorful ceviches on for size — the perfect party food for any Cinco de Mayo festivities happening this weekend! Think seasonal and locally sourced ingredients that put on a show when tossed together!
We may be partial to this Mango Chili Shrimp Ceviche [above]. Tropical and spicy, it just WORKS with key additions of finely chopped jalapeño and chunky avocado as well.
This Ceviche Veracruzano is a signature dish from Chef Miguel Ravago at Fonda San Miguel in Austin — known nationwide for its interior Mexican cuisine. We like it chilled in a footed glass as shown here, made with black drum (or redfish), pickled jalapeños, tomatoes, avocado slices and lots of lime!
Here’s another Shrimp Ceviche recipe that doubles up on heat! Cucumber fans, this one may be more your speed with marinated shrimp, jalapeño AND fresno peppers: