This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Thursday, August 30, 2012


This A.M. I hope you love my ceviche recipes! I made two types of ceviche last night, getting creative and having a lot of fun doing so. The first one I made was inspired by one of my favorite cocktails, a mojito and the second was my take on a more traditional ceviche. Both healthy, refreshing and as delicious as they look.

In case you haven't had the chance to enjoy ceviche and are wondering when in the instructions am I planning on telling you to cook the raw fish, here is the deal: Ceviche is a dish prepared with raw fish marinated in citrus juices that originated in the Central and South Americas. All the ingredients should be as fresh as possible and the acid in the juice will 'cook' the fresh fish, changing the proteins, turning fish from kind of translucent pink to white and shrimp from translucent light brown to pinky white.

If you feel daring you can do as the Peruvians do and enjoy Leche de Tigre, which means 'Milk of the Tiger' and is the term used for the leftover marinade. Often served in a shot glass or other small glass (sometimes with vodka in it!) along side the ceviche, it is believed to be a hangover cure (with the vodka in it do I hear hair of the dog???) and some even say it is an aphrodisiac.

Mango Mojito Shrimp Ceviche

1/2 pound shrimp, peeled, devained, tails removed
1/4 cup red onion, minced
1/4 cup mango, cut into small cubes
1/4 cup mint, minced
4 garlic cloves, minced
1 teaspoon crushed red pepper
1 teaspoon sea salt
1 teaspoon rum extract
2 tablespoons honey
Juice from 4-5 limes

In a bowl combine all ingredients. Cover and refrigerate for 45 minutes or until shrimp are pinkish. Enjoy!

Tuna Avocado Ceviche

1/2 pound tuna, cut into cubes
1/4 cup yellow onion, minced
1/4 cup poblano pepper, minced
1/4 cup cilantro, minced
4 garlic cloves, minced
1 teaspoon black pepper
1 teaspoon sea salt
1 tablespoon light extra virgin olive oil
Juice from 4-5 lemons

1 avocado

In a bowl combine all ingredients except for avocado. Cover and refrigerate for 45 minutes. Cut up avocado just before serving. Either garnish ceviche with avocado slices or gently mix in chunks of avocado. Enjoy!

 P.S. Amy and I are both Gastroposters...My Mojito Ceviche is featured on Gastropost here.

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