Mexican Appetizers: Ceviche de Pescado (Fish Ceviche)

Ceviche is one of the most popular Mexican appetizers found in the coastal areas of the country. It can be made with many different types of seafood and non-seafood ingredients, but the refreshing fish ceviche is the most common: raw fish “cooked” by lime juice and marinated with onion, tomato, chile, and topped off with cilantro and a few other ingredients. It is freaking delicious.

Among Mexican appetizers, this dish is rather unique in how it is cooked: as mentioned, by the lime juice in the dish, giving it a refreshing taste that is perfect on a hot summer day, or any time actually! Throw in some spicy serrano peppers and garlic when the fish is cooking in the lime juice and you can infuse a little spiciness into the fish to give it that authentic Mexican accent.

Equipment for cooking this

1 large tall/deep bowl
1 big spoon for mixing
1 sharp knife

Ingredients
(serves two)

fresh fish – 1/2 kg (1 pound) of sea bass, or my favorite: mahi mahi (aka “dorado”)
limes – 10 medium size ones
white onion – a small one
chile serrano – 1 whole one (or 1/2 if you’re not big on spicy Mexican appetizers)
cilantro – 10 branches (just the leaves)
salt – 1.5 table spoons
black pepper
olive oil – 1 table spoon
worcestershire sauce
roman tomatoes – 3 firm, ripe, medium size ones

Preparation

1. Clean the fish, remove all the bones, then dice the fish into small squares. The exact size of these squares?–they say about 1/2 cm is ideal (for you Americans out there, that’s about 3/16″, to get precise).   Put these little squares of fish into a large tall/deep bowl.

2. Dice the three tomatoes into similar-sized pieces, then add them to the tall bowl.

3. Add 1 table spoon of salt to the bowl and mix it in with the fish with a spoon.

4. Add the juice of the 10 limes to the bowl.

5. Chop up a chile serrano into very thin bits and add it to the bowl.

6. Chop your onion into small pieces, then add to the bowl.

7. Chop the cilantro into fine pieces–into an almost ‘cilantro dust’–and add to the bowl.

8. Add 1 table spoon of olive oil to the bowl.

9. Add a few shakes of black pepper to the bowl.

10. Add 10 drops of worchestershire sauce to the bowl.

11. Mix everything in the bowl together with a spoon, thoroughly. Mexican appetizers like this really need their flavors mixed in an blended and marinated together, well.

12. Now let this mixture sit for at least 30 minutes. The longer you let Mexican appetizers that marinate like this one sit, the better they will taste. So if you can, let it sit for a few hours or even half a day; your taste buds will thank you. Also, let it sit in a refrigerator if possible, because this dish tastes best when chilled.

13. When it’s time to eat, serve it on top of tostadas, and garnish with a few slices of avocado to make this great dish even better.

14. Provecho!  Enjoy what is truly one of the most popular and well known Mexican appetizers around the word with good company who love eating authentic Mexican recipes.

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One Comment

  1. leslie
    Posted May 21, 2011 at 12:10 pm | Permalink

    Thank you for the recipe, this is my first time making ceviche and im excited to see how it came out….! its smells delicious so far

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