Ceviche de Pescado- Mexican fish ceviche

Ceviche de Pescado is fish cooked in lime juice and mixed with fresh tomatoes, cucumbers, onions, coriander and jalapeno.

The weather is already getting hot here and summer is just around the corner. Having a pool is a must here in AZ, and that is pretty much the only way to stay cool and stay sensible. One of our favorite things to do in the hot weather is lounge by the pool and snack on some fish ceviche with ice cold cerveza. My husband introduces me to ceviche and his family does it quite often in the summer.

There are various variations in Mexico and parts of South America, but this is the family recipe of mine in laws. The flavors are so fresh and coastal that you can't help feeling like you're on the beach somewhere with your toes in the sand. Can you tell that this is my happy place?

Fish Ceviche on a white plate with slices of avocado on the side and tortilla chips in a small bowl.

My # 1 tip for making good Cecviche
You will need FRESH FISH

I emphasize this because your ceviche will not taste good if the fish is not fresh. Ask the seafood counter if the fish is frozen as before and how long it is out. For this recipe, I used fresh Tilapia. Almost any type of white semi-solid fish works (sea bass, cod or tilapia). Again, make sure it is fresh and does not smell bad or fishy. Keep your fish cold, in the fridge or on ice until you are ready to use it.

Cut the fish into small chunks and cook in lime juice for about 2 hours. While the fish is boiling, chop the vegetables and jalapeno into even pieces. Once the fish is cooked in the lime juice, add your chopped vegetables and sprinkle a little salt to taste. Ceviche can be served in a low-carb salad dressing or with chips or tostadas. You can also add a few strokes of your favorite hot sauce for more heat.

Fish Ceviche on a white plate

Fish ceviche is perfect for those warmer months when you don't want to heat your house using the stove. I do not recommend storing it for more than a day because the fish gets mushy in the lime juice and it tastes best served the same day.

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Ceviche de Pescado- Mexican fish ceviche

Ceviche de Pescado is fish cooked in lime juice and mixed with fresh tomatoes, cucumbers, onions, coriander and jalapeno.

ingredients

  • 1 lb Semi-firm White Fish Tilapia, sea bass or cod
  • 1/2 cup lime juice freshly squeezed
  • 2 tomato cubes small
  • 1 cucumber small cubes
  • 1/4 garlic finely chopped
  • 2 tablespoons Cilantro coarsely chopped
  • 1 Jalapeno dice small and seeds removed for less spice
  • 1/4 teaspoon Salt flavor and add more if needed
  • Sliced ​​avocado for serving

Instructions

  1. Remove the fish from the refrigerator and cut them into even portions. There must be no bones or skin on the fish.

  2. Place fish in a glass bowl with lime juice, cover and refrigerate for at least 2 hours. The fish is cooked in the lime juice.

  3. While the fish is cooking, chop tomatoes, cucumber, onions and jalapeno into even cubes. Coarsely chopped coriander.

  4. Remove fish, you can drain the lime juice, but we keep it in there. Add the remaining ingredients, combine well, and serve chilled with lettuce, chips, tostadas and sliced ​​avocado.

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