Mexican Ceviche is a popular and refreshing dish in Mexican cuisine. It is a type of seafood salad that is typically made with fresh raw fish or shrimp that is marinated in lime juice, then mixed with an assortment of vegetables and seasonings. The acidity from the lime juice helps to “cook” the fish, leaving it tender and flavorful.
Traditionally, Mexican ceviche is made with a variety of ingredients such as tomatoes, onions, cilantro, and avocado. These ingredients not only add color and texture to the dish, but also enhance the overall taste. Some variations of Mexican ceviche may also include jalapeno peppers or other spicy ingredients for an extra kick of flavor.
Ingredients
The ingredients for making Mexican Ceviche include:
- Fresh Fish: The key ingredient of Mexican Ceviche is fresh fish. It’s typically made with white-fleshed fish like sea bass, tilapia, or snapper. The fish should be very fresh and high-quality to ensure the best taste.
- Lime Juice: Lime juice is used to marinate the fish in Mexican Ceviche. The acidity of the lime juice “cooks” the fish, giving it a firm texture and tangy flavor. It’s important to use freshly squeezed lime juice for the best results.
- Tomatoes: Ripe, juicy tomatoes are an essential ingredient in Mexican Ceviche. They add sweetness and a refreshing flavor to the dish. Tomatoes should be diced into small pieces and added to the ceviche for a burst of color and flavor.
- Onions: Red onions are often used in Mexican Ceviche for their mild yet slightly tangy flavor. They add a nice crunch and freshness to the ceviche. The onions should be thinly sliced or chopped finely.
- Jalapeno Peppers: Jalapeno peppers are used to add heat and spice to Mexican Ceviche. They can be seeded and finely chopped before adding to the dish. The amount of jalapeno peppers can be adjusted according to personal preference for spiciness.
- Cilantro: Cilantro is a popular herb used in Mexican cuisine, and it adds a fresh and vibrant flavor to ceviche. The leaves should be chopped and sprinkled on top of the ceviche for a pop of green color and herbal aroma.
- Avocado: Avocado is often served alongside Mexican Ceviche as a creamy and buttery contrast to the tangy and acidic ceviche. It can be sliced or diced and added to the dish or served on the side as a garnish.
These ingredients come together to create a delicious and refreshing Mexican Ceviche that is perfect for summer gatherings or as a light appetizer. The combination of fresh fish, tangy lime juice, juicy tomatoes, crunchy onions, spicy jalapeno peppers, fragrant cilantro, and creamy avocado makes for a flavorful and satisfying dish.
Recipe for Mexican Ceviche
To prepare Mexican Ceviche, you will need the following ingredients:
- 1 pound of fresh fish fillets, such as tilapia or red snapper
- 4 limes, juiced
- 1 red onion, finely chopped
- 1 tomato, diced
- 1 cucumber, peeled and diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup of fresh cilantro, chopped
- Salt and pepper to taste
Once you have gathered all the ingredients, you can follow these steps to prepare the Mexican Ceviche:
- Cut the fish fillets into small, bite-sized pieces and place them in a large bowl.
- Squeeze the juice of the limes over the fish, making sure to cover all the pieces. Allow the fish to marinate in the lime juice for about 15-20 minutes. The acidity of the lime juice will “cook” the fish.
- Add the chopped red onion, diced tomato, diced cucumber, minced jalapeno pepper, and chopped cilantro to the bowl with the marinated fish.
- Gently mix all the ingredients together, making sure the fish is well coated with the lime juice and the other ingredients are evenly distributed.
- Season the ceviche with salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to blend together.
- Once the ceviche is chilled and the flavors have melded, serve it cold as an appetizer or a light main course. You can garnish it with additional cilantro leaves and serve it with tortilla chips or tostadas.
Note: It’s important to use fresh, high-quality fish for ceviche, as the fish will not be cooked with heat. Make sure to cut the fish into small pieces to ensure it “cooks” evenly in the lime juice.
Tips from Professional Chefs for Cooking Mexican Ceviche
Preparing Mexican ceviche requires attention to detail and a few insider tips from professional chefs to achieve the perfect balance of flavors. Here are some expert recommendations to take your ceviche-making skills to the next level:
- Choose the freshest seafood: Opt for high-quality and fresh fish or shellfish to ensure the best taste and texture in your ceviche. Look for firm and clear-eyed fish, and make sure to purchase it on the day you plan to make the dish.
- Marinate with citrus juices: Lime and lemon juices are the key ingredients in ceviche as they “cook” the raw seafood. Squeeze fresh citrus juices over the seafood and let it marinate for at least 15 minutes, but no longer than 30 minutes, to prevent the fish from becoming overly acidic.
- Balance the flavors: Achieve a harmonious balance of flavors by adding complementary ingredients. Use ripe tomatoes for sweetness, red onions for a sharp bite, jalapeños or serrano peppers for heat, and fresh cilantro for a refreshing herbal note. Adjust the quantities of these ingredients to suit your personal taste.
To ensure food safety, it’s crucial to use only the freshest seafood and prevent cross-contamination by using separate cutting boards and knives for fish and other ingredients. Always refrigerate ceviche until ready to serve, and discard any leftovers to avoid any risk of foodborne illness. Follow these professional tips, and you’ll be serving up a delicious and authentic Mexican ceviche that’s sure to impress.
Reviews
I recently tried making Mexican Ceviche and I must say, it was a delightful experience. The combination of fresh seafood, tangy lime juice, and vibrant vegetables created a burst of flavors that was truly satisfying. The recipe was simple to follow and the results were absolutely delicious.
First, I marinated the diced fish in lime juice for about 30 minutes, allowing it to cook in the acidity of the juice. This step gave the fish a tender texture and a zesty flavor. I then added chopped tomatoes, onions, jalapenos, and cilantro, which added a pleasant crunch and a spicy kick to the dish. The colors of the vegetables made the ceviche look even more appetizing. To finish it off, I garnished it with avocado slices and served it with crispy tostadas.
The final product was a refreshing and light dish that was perfect for a hot summer day. The tanginess of the lime juice paired perfectly with the freshness of the seafood, creating a perfect balance of flavors. Each bite was a burst of freshness and the combination of textures kept me coming back for more. I highly recommend trying out this recipe for Mexican Ceviche if you are a fan of seafood and want to explore the vibrant flavors of Mexican cuisine.
The Mexican Ceviche recipe is absolutely delicious and bursting with flavors. I recently had the pleasure of preparing and tasting this refreshing dish, and I must say, it did not disappoint. The combination of fresh fish, tangy lime juice, and a variety of vegetables creates a truly delightful mix of flavors and textures.
The first step in preparing Mexican Ceviche is to marinate the fish in lime juice. This not only adds a bright and zesty flavor to the dish, but it also helps to “cook” the fish, as the acid in the lime juice denatures the proteins. The result is a firm yet tender texture that is perfect for this dish. I used fresh tilapia for my Ceviche, and it worked beautifully.
Once the fish is marinated, it is combined with diced tomatoes, onions, jalapenos, and cilantro. This combination of ingredients adds a wonderful freshness and crunch to the dish. I also added ripe avocado chunks for a creamy and buttery element, which balanced out the tanginess of the lime juice perfectly.
I highly recommend trying the Mexican Ceviche recipe if you’re a fan of seafood and bold flavors. It is a light and refreshing dish that is perfect for summer gatherings or as a light lunch on a hot day. The blend of flavors is truly outstanding, and you won’t be disappointed with the results. Grab some tortilla chips, a cold drink, and enjoy this tasty Mexican treat!
I recently tried the Mexican Ceviche recipe and it was absolutely amazing! As someone who loves seafood, this dish exceeded my expectations and left me wanting more. The combination of fresh fish, tangy lime juice, and the kick of jalapenos created a burst of flavors that I couldn’t resist.
The recipe was easy to follow and the ingredients were readily available. I used a white fish, such as tilapia, and marinated it in lime juice for the appropriate amount of time. The fish turned beautifully opaque, indicating that it was perfectly cooked in the lime juice. I then added diced tomatoes, onions, and cilantro, which added freshness and crunch to the dish. The jalapeno slices gave it the right amount of heat without overpowering the other flavors.
The Mexican Ceviche was not only delicious, but it was also a refreshing dish. The juicy lime marinade gave it a tangy and zesty taste that was perfect for a summer day. I served it with tortilla chips and it made for a great appetizer. The combination of the crispy chips and the flavorful ceviche was truly a match made in culinary heaven. I will definitely be making this recipe again and again, as it has become one of my favorite seafood dishes.
