Seriously - so much judgement! There are a lot of different versions of ceviche in Latin America. Costa Ricans put mayo and ketchup on theirs, for fuck’s sake. OP - it sounds like your friend’s recipe is in the style of Baja/Gulf of California ceviche, which is delicious. I’d do what winecat suggested. Chop everything separately and combine afterward. Good luck!
Peruvian ceviche is the only way. None of that other :::waves hands:: is ceviche. Mayo in ceviche...next thing you’re going to say is ranch on French fries.
Edit: I just noticed the secret ingredient is ketchup. 🤣
I totally agree that Peruvian ceviche is the best of the best. I could live off of that and pisco sours all summer long.
I’ve never had mayo or ketchup on any of the Costa Rican ceviche I’ve had. 🤮
I know you lived there, right? Maybe it’s regional? My SIL uses ginger ale in hers (and I think that’s pretty standard for Costa Rica), but that’s as wacky as she gets.
Yeah, ginger ale too. Don’t know whether the mayo/ketchup thing is regional. Everywhere I’ve ever gone has either had squirt bottles or single use packets available. And saltines.
Oh, yes, I’ve seen them as squirt bottles too with the crackers. I misunderstood and thought you meant as part of the recipe. *hork*
Hey, if someone made me ceviche I’d eat it, no questions asked lol. Ketchup doesn’t sound that crazy to me, I mean, many of us eat cocktail sauce on seafood.
I am sure you were all curious abt the ceviche. This is a terrible pic but it was absolutely delicious; we ate it for lunch two days in a row. It was the perfect beach snack and I'll make it again when we're back for Labor Day. Haters can hate but I spent the week at the beach