2015: Ceviche de Queso

  • Chef: Melissa Routzahn
  • Ready in: 20 minutes, plus 1-2 hours to marinate
  • Serves: 3-4
  • Complexity: easy
2015: Ceviche de Queso


  • 8 oz. Rumiano Monterey Jack or Mild Cheddar, cut into ½-inch cubes
  • ½ cup diced sweet onion
  • ¾ cup diced English (seedless) cucumber
  • 3-4 radishes, halved and thinly sliced
  • ¼ cup chopped cilantro
  • 2 jalapeños (seeds and veins removed), diced
  • Juice of one lime
  • 1½ cups Camaronazo or Clamato, regular or spicy
  • 1 avocado, sliced
  • 1 lime, quartered
  • Cilantro sprigs
  • Tortilla chips
  • Hot sauce (optional)


Combine cheese cubes, onion, cucumber, radishes, chopped cilantro, jalapeños, lime juice, and Camaronazo or Clamato in a medium bowl. Cover and refrigerate for 1-2 hours. Divide among 4 small bowls, or serve in margarita or martini glasses for a striking presentation. Garnish with avocado slices, lime wedges, and cilantro sprigs. Serve with tortilla chips and extra hot sauce, if desired.

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