Mexican Ceviche Recipe π²π½
Overview:
Indulge in the vibrant flavors of Mexico with this zesty Mexican Ceviche recipe, a dish commonly enjoyed along the sun-kissed beaches of Mexico. Whether served as a tantalizing seafood appetizer or as a refreshing side salad, this versatile dish promises to tantalize your taste buds. Customize it to your preference, adjusting the spice level to suit your palate. With a combination of succulent shrimp and either fish or scallops, this dish bursts with freshness and flavor, making it a favorite among friends and family.
Ingredients:
- 1 sea bass fillet
- 5-6 red snapper fillets
- 1 lime
- 1 fresh tomato
- 1 green pepper
- 4 sprigs of parsley
- 1/4 cup cilantro
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons oregano
- 2 tablespoons white vinegar
- 1 onion
- 2 tablespoons fresh cilantro
- Tabasco sauce (to taste)
- Lettuce leaves (for serving)
- Avocado (sliced, for garnish)
- Black olives (sliced, for garnish)
Nutritional Information (per serving):
- Calories: 181.7
- Fat: 2.2g
- Saturated Fat: 0.5g
- Cholesterol: 68.1mg
- Sodium: 247.8mg
- Carbohydrates: 15.4g
- Fiber: 4.2g
- Sugar: 4.8g
- Protein: 27.3g
Preparation Time:
- Prep Time: 20 minutes
- Marinating Time: Overnight (8 hours)
- Total Time: 8 hours 20 minutes
Instructions:
- Prepare the Fish:
- Dice the sea bass and red snapper fillets into approximately 1/2-inch pieces. If using shrimp, ensure they are cleaned and prepared.
- Marinate the Fish:
- In a large bowl, combine the diced fish with the juice of one lime. Cover and refrigerate overnight. This step effectively “cooks” the fish in the acidic lime juice, infusing it with flavor and enhancing its texture. Stir the mixture occasionally to ensure all the fish is evenly marinated.
- Prepare the Ingredients:
- After marinating, pour off most of the lime juice, leaving the fish moist.
- Finely chop the fresh tomato, green pepper, parsley, cilantro, and onion.
- Combine Ingredients:
- In the same bowl as the marinated fish, add the chopped tomato, green pepper, parsley, cilantro, onion, salt, pepper, oregano, white vinegar, and a dash of Tabasco sauce to taste. Mix well to ensure all ingredients are evenly distributed.
- Refrigerate:
- Preferably a few hours before serving, refrigerate the ceviche mixture to allow the flavors to meld together.
- Serve:
- To serve, line individual serving bowls with lettuce leaves. Spoon the chilled ceviche mixture into each bowl.
- Garnish:
- If desired, garnish each serving with sliced avocado and black olives for an extra burst of flavor and visual appeal.
- Enjoy!
- Serve this delightful Mexican Ceviche as an appetizer or alongside your favorite Mexican dishes. Β‘Buen provecho!
Tips:
- When using shrimp and fish or shrimp and scallops, consider steaming the shrimp separately to prevent them from becoming tough during marination.
- For the freshest flavor, use fully thawed, firm-fleshed fish, and ensure excess moisture is removed before marinating.
- Adjust the spice level according to your preference by adding more or less Tabasco sauce.
- For an authentic touch, serve the ceviche with tortilla chips or crispy tostadas.
- Experiment with different varieties of seafood and additional ingredients to create your signature version of this classic Mexican dish.
