For my first post, I thought I’d share a simple ceviche recipe that was introduced to me by my good friend Leti Polizzi, hence the name. It’s perfect for those scorching August days coming up. A little bit of easy prep (made even easier if you have a food processor) and you don’t even need a stove or oven!

Ingredients:
4 5oz cans of tuna (packed in water)
2 5oz cans of baby shrimp
2 5oz cans of crab meat
10-15 limes (depending on size/taste)
1 large white onion
3 jalapenos
1-2 bunches cilantro
1 large tomato
6 cloves garlic
1 avocado (for garnish)

Start by chopping the onion, garlic and tomato into small chunks and place in a large bowl. Halve 10 limes and juice. You can add more lime juice as necessary. Pour the lime juice into the onion, garlic and tomato mixture.

Next open the cans of tuna, baby shrimp and crab meat and drain the water from each. Combine in bowl with lime juice, onion, garlic and tomato mixture.

Chop the jalapeno into small pieces being careful not to touch your eyes while doing so. Depending on how much heat your palate can handle, you can either scoop out the jalapeno seeds or leave them in for a good kick to your mouth. Add jalapenos to mixture.

Chop the leafy portion of the cilantro into small chunks and add to mixture. Add freshly ground sea salt and pepper to taste. Thoroughly mix all ingredients together and chill in refrigerator for at least an hour (maybe while you WOD perhaps). Slice 1 avocado for some nutritional fat and serve with the ceviche.

Makes 4-6 servings

WOD 07.31.10

3 rds:
25 Wallball Shots
25 Sit Ups (w/med ball OH)
25 Box Jumps
26 OH Lunges (w/med ball)
25 Burpees