For this month’s Chef Spotlight Dinner where we are highlighting Chef Rick Bayless, my friend Howard prepared this dish. This was an excellent ceviche Mexicano where he used salmon…. so refreshing with a pretty pink color and perfect for the summer with an ice cold Corona!
The Rich History of Ceviche
Origins of Ceviche
Ever wondered where this delightful dish came from? While ceviche can be traced back to ancient civilizations in South America, Mexico has embraced it and made it distinctly its own.
Ceviche’s Place in Mexican Cuisine
In Mexico, ceviche isn’t just food. It’s a cultural treasure, often enjoyed during gatherings and festivals. Its simplicity, yet explosive flavor, showcases the very essence of Mexican cuisine.
Preparing the Perfect Mexican Ceviche
Choosing the Right Ingredients
Fresh Fish: The Star of the Show
The heart of any ceviche? The fish. Opt for fresh, firm fish like snapper, grouper, or halibut. The fresher, the better!
Citrus Magic: The Role of Lime
A good ceviche thrives on its tanginess, and that’s where limes come in. They “cook” the fish, making it safe to eat and deliciously tender.
Vegetables & Herbs: Adding Color & Flavor
Cilantro, red onions, tomatoes, and jalapeños. These aren’t just fillers – they’re essential players in this culinary symphony.
Print Ceviche Mexicano
Ingredients
- 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
- 1 1/2 cups fresh lime juice
- 1 medium white onion, chopped into 1/2-inch pieces
- 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
- Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped
- 1/3 cup chopped cilantro, plus a few leaves for garnish
- 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
- 1 to 2 tablespoons extra-virgin olive oil (optional)
- Salt
- 3 tablespoons fresh orange juice or 1/2 teaspoon sugar
- 1 large or 2 small ripe avocados, peeled, pitted and diced
- Tostadas, tortilla chips or saltine crackers, for serving
Instructions
- In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish.
- Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open.
- Drain in a colander.
- In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil.
- Stir in the fish and season with salt, usually about 1/2 teaspoon.
- Add the orange juice or sugar.
- Cover and refrigerate if not serving immediately.
- Just before serving, gently stir in the diced avocado.
Keywords: ceviche mexicano, mexican ceviche
Customizing Your Ceviche Experience
Variations to Try
Tropical Twists
Fancy a sweet surprise? Add mango or pineapple for a tropical touch.
Spicy Takes
If you’re a fan of heat, throw in some extra jalapeños or even habaneros. Ready to take the challenge?
Frequently Asked Questions
- Can I use other seafood in my ceviche?
Absolutely! Shrimp, octopus, and even scallops can be great additions or alternatives. - How long can I store ceviche in the fridge?
Ideally, consume within 24 hours for best taste and safety. - Can I use lemon instead of lime?
While lime is traditional, lemon can be a refreshing twist. Experiment and see what you prefer! - Is it safe to eat raw fish?
The acid from the lime “cooks” the fish, but always ensure you’re using fresh fish from trusted sources. - How can I make a vegetarian version?
Swap fish with cooked chickpeas or mushrooms for a unique take!
Make Ahead:
Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is “cooked,” drain it so that it won’t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
Oog salmon ceviche. Sounds perfect on tostadas.
I love this…it looks really yummy. I just posted it on my FB Fan Page. Thanks for sharing.