As a farewell to a wonderful summer, I cooked up one of Mexico’s most famous recipes— Ceviche. To my advantage, the weather was somewhat warm this weekend, making the food taste that much better. And, living by the coast helped me out, too. Luckily, I am able to choose from a variety of fish that are not frozen, but fresh.
Ahh, I have to say that Ceviche really does bring back memories. As soon as school was out and summer came along, my parents would whip up a batch every weekend. It was so hot some summers that Ceviche served as a retreat from the blistering heat. It is a perfect meal for summer. Cool, refreshing, healthy, and filling. Trust me, you will never have leftovers.
It’s funny, because I used to hate it. Never was a fan of fish, but as I’ve gotten older so has my taste for Ceviche.
To start, you will need:
- 1 lb of cod (you can also substitute shrimp or bass, just don’t use something that is thin and flaky)
- 1 cup of lime juice
- 1/2 cup of orange juice
- 1/4 cup of cilantro, diced
- 1/3 onion, diced
- 2 tomatoes, diced
- 1 avocado
- 3 Serrano chiles
- 1 package of Mexican tostadas