For my 40th birthday party, Big Bad Dad made me a Mexican style ceviche with some of the fish he caught in Baja Mexico. It was wonderful.
La Paz Style Ceviche
This is based on the seviche recipes from The New Joy of Cooking and is adjusted to be more like the seviche Big Bad Dad had during his fishing trip to La Paz, Mexico.
1/2 pound of very fresh firm-fleshed fish fillets
1/2 pound of cooked, peeled medium-large shrimp, cut into 1/4 inch pieces
Cut the fillets into small cubes, about 3/8 inch each, and place in a plastic container with a lid. Stir in:
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
Cover with lid and refrigerate, shaking container occasionally, until the fish is opaque throughout (break open a piece to test it). This should take 4 to 6 hours. Thoroughly drain the fish. (It can be refrigerated at this point for up to 18 hours before serving, if desired.) To serve, mix the drained fish with
1 cup tomato sauce
1 1/2 Tbsp. olive oil
1 medium, ripe tomato, cored and diced
1 small onion, finely diced
1 cup avocado, cubed
1/4 cup coarsely chopped pitted green olives
1/2 cup salsa (we used a medium hot pineapple one)
2 Tbsp. chopped fresh cilantro
1 to 2 fresh jalapeno peppers, seeded and minced (you can substitute a milder pepper if you wish)
1 tsp. dried oregano
1/2 tsp. salt or to taste
1/2 to 1 tsp. sugar, to taste
Taste and adjust the seasonings until serving time.
This goes well with chips or warm quesadillas.
 Like this post? Subscribe to my RSS feed. |
