Growing up with Mexican food inspired by northern Mexico, I didn't grow up eating a lot of fish. I stepped far out of my comfort zone when I started preparing fish ciche 10 years ago. This post contains links to products. We may receive commissions for purchases made through these links.
I regularly buy a variety of hot chile peppers. My first choice and favorite hot pepper is tea serrano. Second, habanero and third, red fresno! Jalapeños are delicious too, but sometimes I leave behind the desired flavor and more warmth, lol!
Cooking with high quality ingredients is key!
A few short years ago, I was lucky enough to taste the wild Alaskan fish from Sitka Salmon Shares. I was hooked! I am thrilled to be associated with them. From April 1 to June 30, 2020, place your order using the special code “LaPina” and receive a $ 25.00 discount on your stock, except for the "Taste of Summer" share.
The fish is packed in a vacuum seal shortly after it is caught. When you receive your share, it arrives perfectly isolated and frozen. Transfer to your own freezer until you are ready to use.
The thinner you slice the fish, the faster it is cooked in the lime juice.Do not go overboard with red onion. Thin slices, they will marinate quickly!I add the garlic fresh, but try the sauteed garlic for even more flavor!I happened to enjoy spicy food so I don't stay away from habanero. Prepare the recipe for your heat level.Never underestimate the wonderful flavor that freshly cracked pepper adds!As soon as you mix that lime juice in, it starts to boil the fish. You really shouldn't leave it on for more in those 15 minutes. Try to get your ingredients ready before you start mixing.I prefer to use mini cucumbers. They are the perfect size and have a thin skin. Super crunchy!
Ready to eat!
This is perfect as an appetizer for 4 people or as a starter for 2 people. Or if you're like me, make it your main meal! Laugh out loud!
Spicy Fish Ceviche- Ceviche de Pescado
This fresh cod sandwich comes together in minutes! The freshly caught fish from Alaska makes all the difference!
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 4 servings
- 7 ounces cod cut thin
- 1/4 red onion cut thin
- 1 large clove of garlic minced
- 2-3 hot peppers, different colors sliced thin
- Juice of 2 large pockets
- 1 tbsp Maggi sauce or soy sauce optional
- Salt and pepper to taste
- 2 mini cucumbers sliced thin
- 1 tablespoon Cilantro chopped fine
- 1/2 of an avocado slice
Add the cod in a low serving bowl. Mix onions, garlic, different colors of hot pepper, lime juice, maggi sauce, salt and pepper to taste. Stir well together. let sit for 10 minutes.
Arrange the cucumbers on the outer edges of the plates. Squeeze some extra lime juice on the cucumbers. Season with salt and pepper. Add the cucumber in the middle. Add coriander. Serve immediately. Serve with saltines or maistostadas. Serves 4 starters or 2 starter portions,
The longer you leave the fish in the lime juice, the more it changes the texture of the fish.
If lime is too much for you, drain the juice after 10-15 minutes.Serve with salt biscuits or maistostadas
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