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

SHRIMP IN RED AGUACHILE Chelada Especial Ceviche
Photo Shrimp in Red Aguachile

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.


Photo Shrimp in Red Aguachile

Aguachileis a variation of ceviche that requires less “cooking” time and normally the shrimp is not cut into cubes. Aguachile simply means “chile water.”This is a traditional dish from the northern states in Mexico such as Sinaloa, Sonora and Baja California. However, it is now very popular throughout Mexico and also is gaining popularity in the United States.

INGREDIENTS – Serves 3 to 4 people

  • 1 pound good quality raw shrimp, peeled and deveined
  • 1 garlic clove
  • 6 pieces dry chile de arbol, or dry chile piquin (add more to taste)
  • 2 tablespoons water
  • 6 tablespoons fresh juice from 4 limes
  • ½ cup thinly sliced red onion
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 cucumber, seeds removed and thinly sliced
  • 1 sliced avocado
  • Tostadas or corn tortilla chips for serving


  1. Split shrimp in half lengthwise and discard any veins. Transfer to a medium bowl and cover with plastic. Set aside in refrigerator.
  2. In a blender, add the chilies, water & lime juice. Blend it thoroughly.
  3. Remove shrimp from refrigerator and add the chili-lime marinade, garlic clove, onion and cucumber. Season with salt and pepper to taste then place in refrigerator for 10 to 20 minutes. Serve immediately topped with avocado and tostadas on the side.


 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.


INGREDIENTS – Serves 3 to 4 people

  • 1 pound fresh, white fish cut into small cubes (see notes below)
  • 1 cup fresh lime juice, about 6 – 7 large limes
  • 1/2 cup Modelo Chelada Limon y Sal
  • 1 large mango, cut into 1/2 inch cubes
  • 1/2 cup red onion, finely diced
  • 2 serrano peppers, finely diced
  • 2 Roma tomatoes, finely diced
  • 1/4 cup fresh cilantro, finely chopped
  • 1 avocado, cut into 1/2-inch cubes
  • 2 tablespoons kosher salt
  • 3/4 teaspoons black pepper
  • 1/2 teaspoon crushed red pepper (optional)


  1. Place the fish, lime juice and Modelo Chelada Limon y Sal  in a medium glass or plastic bowl.
  2. Cover and refrigerate for a minimum of 2 hours to “cook” the fish. Note: The lime juice must cover the fish completely for evenly “cooking.”
  3. Add the remaining ingredients and mix gently to combine. Serve cold with tortilla chips or tostadas.

¡Feliz Día de las Madres!

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