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.
I have been preparing a very similar dish for years using kielbasa sausage or something similar, with onions, bell peppers, and Rotel tomatoes. I never gave it a name and now I'm thrilled that I wasn't the only one to enjoy something like this.
ReplyDeleteI've been making a very similar dish for years and never had a name for it. I generally use kielbasa sausage, bell pepper, onion, and Rotel tomatoes. So glad to see I wasn't alone with my ideas
ReplyDeleteSo happy to see
I like the idea of using kielbasa - will try that next time!
DeleteThis dish is hella ass
Deletenever cook again
ReplyDeletethis meal looks very nice but needs to have more flavor
ReplyDeletethis shits so ass never cook again