Ceviche de Pescado

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.

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.

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)