Ceviche…

Ceviche is the perfect Summertime spicy, Latin, no-cooking dish that anyone can make in a hurry or for a great party! That’s right, even you can make it!

Ceviche is regularly served on the beaches of Mexico. I have been a Latin cooking maniac since we got back from our amazing Tulum, Mexico vacation. One of my favorite dishes that we ate everyday there was Ceviche. Once back in my kitchen lab, I started making my own version of this delicious, low-fat dish. I use only wild-caught shrimp, but you can use a variety of  the freshest fish, scallops or shrimp and serve it as a seafood appetizer or as a side dish. You can also change up the recipe to make it as spicy or as mild as you like. What’s great about this dish is you can actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons changes the structure of the proteins in the fish, essentially “cooking” the fish without using heat.

Yum! I could eat Ceviche everyday and not gain a pound. Actually, while we were down in Mexico we did eat it everyday! So, add a little Latin flavor in your life with Ceviche

Loving Latin food…

Ali in the Valley



Ceviche…



  1. 2 lbs of firm (fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned)

  2. 1/2 cup of fresh squeezed lime juice

  3. 1/2 cup of fresh squeezed lemon juice

  4. 1/2 red onion (finely diced)

  5. 1 cup of chopped fresh seeded tomatoes

  6. 1 serrano chili (seeded and finely diced)

  7. 2 teaspoons of salt

  8. Dash of ground oregano

  9. Dash of Tabasco or a light pinch of cayenne pepper

  10. Cilantro

  11. Avocado

  12. Tortillas or tortilla chips


  1. In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

  2. During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

  3. Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

#Ceviche #slide

NEVER MISS A POST! JOIN OUR

E-MAIL LIST :

Ali  in  the  Valley

Home  Grown  Cooking. Down  to Earth  Living.

3.png
2.png
1.png
5.png
4.png
6.png

© 2019 Ali In The Valley