Ceviche Recipe Showdown and Why We Love It For Brunch and Beyond

Ceviche! Ceviche! Ceviche!

How much do love ceviche? Ceviche is one of the most iconic dishes of Peru. But do you know how many types of ceviche there are beyond the common ceviche simple and ceviche mixto?

How about ceviche vegan-made using mushrooms? Or (gasp) bull testicles? Yep, however you spell it — ceviche, cebiche or seviche — the world of ceviche is probably more diverse than you ever imagined.

When is the best time to enjoy ceviche? ALL the time. Honestly if I lived along the coast and had access to fresh caught ingredients, I could eat it year-round, perhaps, even for breakfast, lunch, and dinner.

With Mother’s Day around the corner many of us are planning our brunch menus to include different types of dishes to try out on our family and friends. We know friends are more forgiving and open to try new things, and one of the ways that family is most beautifully expressed is through meals and tradition. Mother’s Day will be a bit different this year and I am choosing to experiment with different beverages, funky food pairings, with a couple unconventional brunch dishes.


Ceviche Mother's Day Brunch Belatina

 INGREDIENTS – Serves 3 to 4 people

  • 1 pound raw shrimp, cut into small cubes, peeled and deveined
  • 1 cup fresh lime juice, about 6 – 7 large limes
  • ½ cup Modelo Chelada Tamarindo Picante
  • 1 cup of tomato juice
  • 1 cucumber – diced into small chunks
  • 2 Roma tomatoes – diced into small chunks
  • 1 avocado, diced into small chunks
  • ½ medium white onion
  • 3 serrano or jalapeno peppers, finely chopped – seeds optional
  • ½ cup of fresh cilantro, finely chopped
  • Salt & pepper to taste


  1. Place the shrimp, lime juice and Modelo Chelada Tamarindo Picante in a medium glass or plastic bowl.
  2. Cover shrimp and refrigerate for at least two to three hours (preferably overnight).
  3. When the shrimp is cooked through (it will be pink), remove half the lime juice and add the clamato juice and vegetables, salt and pepper and mix well.
  4. Serve with tostadas, saltines or tortilla chips.