Monday, 26 May 2008
DescriptionThis 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.
At a glance
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.