It’s always a good time to make ceviche.
July 28, 2010
It’s hot out there! In these soaring temps, even the most devoted fan of pozole or mole may cringe at the thought of a heavy meal.
It’s time to make ceviche.
This classic, simple dish of fish marinated in citrus juice is light, refreshing, and healthy and showcases some of Cabo’s freshest ingredients. Ceviche makes the perfect meal on a hot summer night, or an excellent starter or snack at your next soiree.
Seafood takes center stage in every ceviche recipe, so be sure to pick up the very freshest fish or shellfish you can get your hands on. Local mahi mahi, tuna, and mackerel all make excellent choices, as do shrimp, octopus, squid, scallops, or oysters. Buy your fresh fish from a reputable pescederia like the Cabo Mar Fish Market, the El Dorado Fish Market, or the market at Cabo San Lucas Marina. Better yet, book a fishing excursion about The Adios and use the catch of the day.
Local produce is a must for making great ceviche, and you can get limes, Mexican oregano, cilantro, red onion, jalapenos and fresh fruit from your favorite Cabo bodega or mercado. When it comes to choosing fruit – improvise! Use mangoes if they smell irresistible, or choose peaches when they’re in season. Pineapple or local avocados also work well in ceviche. If fresh fruit isn’t an option, turn to the pantry and use ¼ cup of toasted, unsweetened shredded coconut instead.
In Mexico, ceviche is served with tortilla chips, although you can also roll it in flour tortillas for a more satisfying meal. The recipe below will serve six as a first course and can be doubled to make dinner for four. For freshness, ceviche shouldn’t be prepared in advance. Luckily, this recipe is easy enough to whip up a fresh batch – mixing and matching different varieties of fish and fruit – every day.
Simple Ceviche
- 1 lb. fresh seafood and/or fish, cut lengthwise into ¼” strips
- 1 ½ cups fresh lime juice
- 1 ½ Tablespoons fresh or 1 ½ teaspoons dried Mexican oregano
- ½ red onion, thinly sliced
- 4 jalapeños, seeded; 2 minced, 2 thinly sliced
- ¼ cup toasted unsweetened shredded coconut or ½ cup fresh mango, pineapple, avocado, or other fruit
- 3 Tablespoons fresh cilantro, chopped
- Corn tortilla chips or flour tortillas
In a large bowl, add the seafood, lime juice, and oregano, and toss it until well combined. Sprinkle the mixture with salt and refrigerate it, stirring occasionally, until the fish turns opaque. It should take approximately 50 minutes.
Drain most of the lime juice from the fish, and return the fish to the bowl. Stir in the onion, jalapeños, fruit, and cilantro. Season the mixture with salt and chill it for at least 20 minutes, and up to 2 hours. Serve your ceviche in Margarita glasses for festive flair, with tortilla chips on the side. You can also roll ceviche into flour tortillas, if desired.
Are there any other recipes out there you’d like to learn more about? Let us know! Leave a comment…
