Mariscos/Fish

Ceviche

Ceviche

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.

Ceviche

To start, you will need:

  1. 1 lb of cod (you can also substitute shrimp or bass, just don’t use something that is thin and flaky)
  2. 1 cup of lime juice
  3. 1/2 cup of orange juice
  4. 1/4 cup of cilantro, diced
  5. 1/3 onion, diced
  6. 2 tomatoes, diced
  7. 1 avocado
  8. 3 Serrano chiles
  9. Mayonnaise
  10. 1 package of Mexican tostadas
First, take your fish and cut it into small cubes. If you’re short on time, cut it thinly. The fish can be eaten raw because it will be curing in the lime and orange juice. You really want it to soak in so that the flavor is there!
Ceviche
Next, take a bowl (large enough to fit in all the ingredients) and put your fish, lime and orange juice, and put it in the fridge. Let it sit for at least 1 hour. Again, the longer you leave the juice in, the better it will taste and soak in the flavor.
Ceviche
Make sure to stir the fish every once in a while. In the meantime, go ahead and prep your tomatoes, avocados, cilantro, Serrano chiles, and onion.
Ceviche
As soon as your fish is ready, take it out and drain the juice. Then pour in your onion, tomatoes, avocados, etc. and mix it evenly with the fish.
Ceviche
Are we done, really? Already?! Yes, yes we are. And it comes out looking so good. Well, almost.
To stay true to its Mexican form, grab a tostada, spread a little mayo, and put some Ceviche on it. Top it off with more cilantro.
Ceviche
And to think, I used to hate Ceviche. I ate a couple of these within a few minutes!
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