Ceviche
Ceviche originated in Peru, where ancient civilizations marinated raw fish in aji and fermented juices. This method of "cooking" fish with citrus juice evolved over time, with each Latin American country adding its own twist. Option: when we are in Puerto Penasco, we buy Pico de Gallo from the local grocery store...so easy.
Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine Mexican
"Cooking" fish
- 1 pound fresh fish such as shrimp, tilapia, or sea bass, diced. (our preference is shrimp)
- 1/2 cup fresh lime juice
- 1/2 cup fresh lemon juice
Pico de Gallo
- 1/2 cup red onion finely chopped
- 1/2 cup tomato diced
- 1/2 cup cucumber peeled and diced
- 1/4 cup fresh cilantro chopped
- 1 jalapeño finely chopped (seeds removed for less heat)
- Salt and pepper to taste
- 1 avocado diced
Serving
- Tortilla chips for serving
Marinate the fish in lime juice in a glass bowl. Cover and refrigerate for 2 hours until the fish turns opaque and is "cooked" by the lime juice.
Drain the fish, discarding most of the lime juice, but keeping about 1/4 cup.
In a bowl, combine the marinated fish, red onion, tomato, cucumber, cilantro, jalapeño, salt, and pepper. Mix gently.
Fold in the diced avocado just before serving.
Serve with tortilla chips.