Mexican Ceviche

Mexican Ceviche
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Vidalia Recipe Rescue

Celery 2011 (Professional Taste Award)

From the kitchen of Jesus De Los Reyes

Ingredients:

1 pound fresh, skinless snapper, bass, tilapia or other ocean fish fillets – cut into half-inch cubes

1/2 pound of little shrimp (if you have big, just chopped)

15 to 20 fresh Dandy Meyer lemons – juiced; approximate 1 and a 1/2 cup

1/3 cup of fresh Dandy cilantro

1 medium Dandy Vidalia sweet onion, chopped into little pieces

2 to 3 romaine tomatoes chopped into little pieces

1 teaspoon dry oregano

1 teaspoon of salt

1/3 cup of fresh Dandy celery – chopped into little pieces

1/3 cup chopped, pitted green olives

1/3 cup chopped alcaparras (optional)

1/4 cup or a small can of V8 (vegetable juice)

About 2 tablespoons olive oil, preferably extra-virgin

2 chopped Serrano peppers or jalapenos instead (optional to make spicy)

1/2 bottle of dark beer (this is the important ingredient)

– For the Presentation-

1 ripe Mexican avocado, peeled, pitted and cubed

1 teaspoon mayonnaise (optional)

Cholula or Tabasco

Directions:

Marinating the fish

  1. In a large glass or stainless steel bowl (2-quart), combine the fish season with salt and oregano for half hour, then incorporate the lemon juice. You’ll need enough juice to cover the fish and allow it to float somewhat freely; to little juice means unevenly “cooked” fish.
  2. Cover and refrigerate for about 1 hour (the color of the fish start changing the PH, means change color to white).

The Flavorings

  1. Take the bowl out the refrigerator and then incorporate the rest of the ingredients.
  2. Stir in the fish, then tasted and season with salt.
  3. Cover and refrigerate if not serving immediately.

Serving the Ceviche

  1. Set out your ceviche in the bowl and let people spoon it onto individual plates, or for better presentation into martini glasses to eat with tortilla chips or saltines.
  2. Let people also add mayonnaise, avocado and the Cholula salsa.

Working Ahead

The fish can be marinated a night before and prepare the rest in the morning.

Serves 8 as an appetizer

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