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Mexican recipes

Ceviche

No ratings yet 15 min Serves 6-12 Mexican
Ceviche is raw fish, marinated in lime and lemon juice together with vegetables, chiles and spices. It is the Mexican equivalent to sushi and makes a great appetizer.The fish is actually cooked from the acid found in the lime and lemon juice, but when making this dish, make sure you get the freshest fish possible. Since the fish has to be marinated for at least 6 hours, make sure you prepare it well in advance.

Ingredients

  • 2 lb fresh red snapper fillets (the fish should be completely deboned and cut into 1/2 inch pieces; fresh cod, fresh see bass, fresh prawns or a combination)
  • 1/2 large red onion, finely diced
  • 1 cup fresh peeled (seeded, and chopped tomatoes)
  • 1 serrano chili, seeded and finely diced
  • 2 tsp salt
  • Dash of dried oregano
  • Dash of Tabasco sauce
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • To serve with
  • Coriander (cilantro), roughly chopped
  • Avocado, sliced
  • 12 flour tortillas or tortilla chips

Method

In a large bowl add the fish, onion, tomatoes, chili, salt, oregano and Tabasco. Pour over the lime and lemon juice and stir well to coat all ingredients. Cover with plastic wrap and refrigerate for at least 5 to 6 hours, stirring once or twice. This will allow for the flavors to develop and the acid in the lime and lemon juces to cook the fish.

Remove from the refrigerator and serve topped with the coriander together with avocado and warm tortillas or tortilla chips.

Cook's notes

Since the fish in this recipe is eaten raw, make sure you use fresh, good quality fish.

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