*UPDATED ON 5/1/18*
Ceviche de Pescado is fish cooked in lime juice and mixed with fresh tomatoes, cucumbers, onions, cilantro, and jalapeno. There’s different variations in Mexico and parts of South America, but this is the family recipe from my in laws.
The weather is already getting warm here, and Summer is just around the corner. Having a pool is must here in AZ, and it’s pretty much the only way to keep cool and stay sane. One of our favorite things to do in the warm weather is lounge by the pool and snack on some fresh ceviche with ice cold cerveza. My husband introduce me to ceviche and his family makes it quite often. The flavors are so fresh and coastal, you can’t help but feel you’re on the beach somewhere with your toes in the sand. Can you tell this is my happy place?
The key aspect for delicious ceviche is to use fresh fish. I emphasize this because your ceviche will not taste good if the fish has been sitting in the seafood counter for a few days. For this recipe I used fresh Tilapia. Almost any type of white semi-firm fish will work, (sea bass, cod, or tilapia). Again, make sure its fresh and doesn’t smell bad or fishy. Keep your fish cold, in the refrigerator or on ice until you are ready to use it.
Cut the fish in to small chunks and cook in lime juice for about 2 hours. While the fish is cooking, you can chop the vegetables and jalapeno into even pieces. Once the fish is cooked in the lime juice add your chopped veggies and sprinkle some salt to taste. Ceviche can be served in a lettuce wrap for a low-carb version, or with chips or tostadas. You can also add a couple dashes of your favorite hot sauce for more heat.