Ceviche de Pescado

Ceviche # 1

I know it has been a while since I have posted, but let’s get back into the swing of things with a refreshing ceviche. I recently tried ceviche for the first time, and it actually wasn’t in Mexico. I ordered a shrimp ceviche a local Mexican restaurant called Casa Reyna, I and really enjoyed it.

Ceviche #4

Being a newcomer to the ceviche world, I didn’t actually know how it was prepared until I saw a Mexican cooking showing called Mexican Fiesta, in which the host makes a fresh scallop ceviche on the beach. I learned that the seafood is marinated in lime juice for several hours and actually “cooks” as a result.

Roberto prepared this beautiful tilapia ceviche yesterday for dinner, and at first I was kind of skeptical about trying it thinking that it might have a raw fish taste or smell. To my surprise, it did not.

Ceviche is incredibly fresh tasting as a result of the lime juice and cilantro. The addition of cool cucumbers, tomato, onion, and avocado make it an irresistible summer snack.

Ceviche #5

We served this ceviche on top of tostadas (baked/fried round tortillas). If you are looking for something new and summery to make, give ceviche a try. You can use your favorite seafood and add any combination of ingredients to make a “pico de gallo-like” salsa.

This is like a little beach getaway in a bowl!

Ceviche de Pescado

Click here for printable recipe.  

Tilapia Ceviche (Makes about 3-5 servings)

1 lb. fresh tilapia

Juice from 6 medium limes (enough to cover fish)

3-4 medium plum tomatoes, diced

1/8 white onion, finely chopped

3 serrano chiles, seeds removed, finely chopped

¾ cup seedless cucumber, diced

1/3 cup fresh cilantro, finely chopped

3/4 tsp. salt, (to taste)

Avocado to garnish

Tostadas for serving

→Cut the tilapia into small ¼-inch pieces. Place in a bowl and cover with freshly squeezed lime juice. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 4 hours.

→Remove the bowl from refrigerator. Drain all of the lime juice. Add the tomato, onion, serranos, cucumber, and cilantro to the bowl. Mix to incorporate.

→Sprinkle half of the salt over ceviche and mix. Taste. Then, add additional salt if need.

→Refrigerate until ready to serve. Serve chilled on tostadas and garnish with slices of avocado.

NOTES:

  • Ceviche is best when made fresh. However, it will last in the refrigerator for 1-2 days.
  • Ceviche can also be topped with a green or red salsa for additional flavor.

Recipe Source: Roberto Reyna (mi lindo novio)

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