Description
Discover how to make authentic ceviche mexicano with our comprehensive guide. Includes recipes, tips, side dishes, and FAQs.
Ingredients
Ingredients List
To make ceviche mexicano, gather the following ingredients:
- Fresh Fish (or Shrimp): 1 pound of white fish like tilapia or sea bass
- Fresh Lime Juice: 1 cup, to marinate the fish
- Tomatoes: 2, chopped
- Red Onion: 1, finely diced
- Fresh Cilantro: 1/2 cup, chopped
- Jalapeños: 2, finely chopped
- Avocado: 1, diced
- Salt: To taste
- Optional:
- Clamato Juice: 1/2 cup, for additional flavor
- Olive Oil: 2 tablespoons, for richness
- Cucumber: 1, diced
Instructions
Step-by-Step Instructions
Follow these steps to create the perfect ceviche mexicano:
- Preparing the Fish:
- Choose the right type of fish or shrimp. Freshness is key.
- Rinse the seafood under cold water and pat it dry with paper towels.
- Cut the fish into small, uniform pieces.
- Marinating the Fish:
- Place the fish in a non-reactive container.
- Pour fresh lime juice over the fish until fully submerged.
- Cover with plastic wrap and refrigerate for at least 30 minutes, or until the fish turns opaque.
- Combining Ingredients:
- In a mixing bowl, combine chopped tomatoes, diced red onion, cilantro, and jalapeños.
- Gently fold in the marinated fish, ensuring even distribution.
- Add diced avocado and any optional ingredients like Clamato juice or olive oil.
- Season with salt to taste.
- Serving the Ceviche:
- Serve the ceviche chilled, garnished with fresh cilantro.
- Ideal serving suggestions include tostadas, tortilla chips, or as a topping for salads.
Notes
- Use Fresh Ingredients: For the best flavor and texture.
- Experiment with Herbs: Dill, thyme, and rosemary are great options.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 1-2 days.
- Reheating: Ceviche is best enjoyed fresh. However, if needed, let it come to room temperature before serving leftovers.