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Ceviche Mexicana

Monday, 26 May 2008

Description

This is a basic Mexican version of ceviche that is easily varied with the addition of fruits and vegetables that are in season. I like to add diced avocado, or jicama, or even cucumbers to add not only different flavors but also textures to the ceviche. By adding tomato juice and pulp to the recipe and serving in a large parfait glass, you transform the ceviche into the very popular, seafood cockteles found all over Mexico.

Ingredients

At a glance

Cuisine

Mexican

Ingredient

Seafood

Heat Level

Chile

Jalapeño

Serves

4-6

1 pound firm white fish, such as snapper, pompano, flounder, or bass, cut into 3/4 to 1-inch cubes
Juice of 8 Mexican limes or Key limes
2 jalapeño chiles, stems and seeds removed, finely chopped or substitute serrano chiles
1 medium tomato, chopped
½ medium onion, finely chopped
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
Garnish: Lime wedges

Methods/steps

Place the fish and chiles in a nonreactive bowl, add the lime juice and toss to coat the fish. Cover the bowl and refrigerate for 1 to 4 hours, turning occasionally until the fish loses its translucency and turns opaque.

Just before serving add the tomato, onion, and half of the cilantro, then gently toss to mix. Season with salt and pepper. Put the ceviche in tall parfait glasses, garnish with the remaining cilantro, place a lime wedge on the rim of the glass and serve.

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