Say what?!!! Ceviche ain't just for seafood anymore...at least so said Danny, one of my coworkers, who tried this dish at a friend's party and assured me that it was really delicious. Apparently, it's common in a certain region of Mexico, but I haven't been able to pinpoint where. Google searches brought up a number of Spanish language sites regarding Ceviche de Salchicha with some references to Sinaloa (of El Chapo fame), but nothing definitive. I finally came across a recipe on Food.com which incorporated most of the ingredients that Danny mentioned were in the dish he sampled (Vienna sausage, chopped tomato, onion, jalapeño, cilantro, and lime juice), so I adapted it - very simple to make, inexpensive, and a delicious summer party dish!
Ingredients:
Six 4.6-oz. cans Vienna sausage (drained, each sausage cut into thirds) OR
2 cups chopped frankfurters/hotdogs
2 large ripe tomatoes, chopped
1/2 white or red onion, finely chopped
1 jalapeno, seeded and chopped
1/2 cup chopped cilantro
1/4 tsp. black pepper
Pinch of salt
Juice of 1 lime
1. Combine all ingredients together in a bowl.
2. Cover and chill at least 1 hour.
3. If there's a lot of excess liquid, drain before serving. Taste and season with additional salt and pepper as needed.
Ingredients:
Six 4.6-oz. cans Vienna sausage (drained, each sausage cut into thirds) OR
2 cups chopped frankfurters/hotdogs
2 large ripe tomatoes, chopped
1/2 white or red onion, finely chopped
1 jalapeno, seeded and chopped
1/2 cup chopped cilantro
1/4 tsp. black pepper
Pinch of salt
Juice of 1 lime
1. Combine all ingredients together in a bowl.
2. Cover and chill at least 1 hour.
3. If there's a lot of excess liquid, drain before serving. Taste and season with additional salt and pepper as needed.
Chopped cilantro, tomatoes, jalapeños, onion and Vienna sausages.
Combine all ingredients in a bowl and add the juice of 1 lime. Cover and refrigerate at least 1 hour before serving.
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