Steamboat Springs, CO - Ceviche is a dish that is over 2,000 years old. So it’s natural that it has seen plenty of change and global influence from the Spanish, as well as Japanese and Chinese cultures. Now, it’s a world fusion dish – every country has their own version, from ingredients to preparation. Locally, so does Bésame. Since opening in 2017, the restaurant has made its fair share of ceviche dishes. Always inspired by the Peruvian influence that the dish traditionally provides, Bésame – and executive chef Joe Campbell – is not afraid to explore other iterations of the dish.

“We used to do one in a Peruvian style, but with some Thai influence mixed into it, so we had this fusion ceviche,” Joe explains. While traveling in Spain, Joe ate a lot of ceviche and came up with a slightly new version of the dish.

For the current – and by far most popular – version of Bésame’s ceviche, the stand-out component is the leche de tigre (the citrus-based marinade that is used to cure the seafood in the dish) made with aji amarillo peppers. The yellow-orange peppers are imported from Peru, and are smaller than a bell pepper and a little spicier than a jalapeño. “Leche de tigre can be very simple or have layers of flavor kind of like ours,” Joe says. 

At Bésame, chefs use shaved red onion and mango and then coat the fish in the leche de tigre. “The acids kind of do the cooking,” Joe explains. “For ceviche that’s how you ‘cook’ the fish.”

Try it at home, using the recipe below. “It can be a super fun, delicious and refreshing, pretty easy thing to do,” Joe says.

Mexican Ceviche from Bésame’s Chef Joe Campbell 

This Mexican ceviche with coconut water is a light, refreshing and tropical twist on the classic dish, perfect for summer gatherings or any time you're craving a flavorsome and unique ceviche experience. Enjoy!

Ingredients:

1 lb 16-20 shrimp (Look for a high-quality frozen, uncooked shrimp, cut into small pieces.)

1 cup coconut water

1 cup fresh lime juice

½  cup coconut milk

2T soy sauce

½  cup diced red onion

½  cup diced cucumber

½  cup diced tomatoes

¼  cup chopped fresh cilantro (Use the stems! That’s where all the flavor is!)

1 jalapeño, seeded and diced

1 avocado, diced

Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the coconut water, lime juice and coconut milk. Stir well to mix the liquids.

2. Add the diced shrimp to the coconut water mixture, making sure the shrimp is fully submerged. Cover the bowl and refrigerate for about 15-20 minutes to allow the fish to "cook" in the citrus and coconut mixture.

3. After 15-20 minutes, remove the bowl from the refrigerator and add the diced red onion, cucumber, tomatoes, cilantro and jalapeño to the fish mixture. Stir gently to combine all the ingredients.

4. Season the ceviche with salt and pepper to taste. Adjust the seasoning as needed.

5. Cover the bowl and refrigerate the ceviche for an additional 10 minutes to allow the flavors to meld together.

6. Before serving, taste the ceviche and adjust the seasoning, if necessary.

7. Serve the Mexican ceviche with plantain chips, or with tortilla chips or tostadas for scooping.