How to make ceviche: raw fish salad!

ceviche-baja-recipe

Ever since I moved to Baja in 2008, I’ve served and been served ceviche at get-togethers.  Ceviche is to choyeros (people from Baja) what brats are to cheeseheads (people from Wisconsin).

Ceviche has a reputation for being an aphrodisiac.  We eat a lot of ceviche and have a million kids, so that might be true, but it’s anecdotal.  What I do know for sure is that it makes you feel so good after you eat it!  No fat, lots of lime, lots of veggies, raw fish.  I definitely feel a good energetic buzz after eating it.  And it’s certainly not heavy and doesn’t make you feel full like those brats and cheeseburgers from back home.

Making ceviche involves a lot of dicing and for that reason, it’s best prepared in a group, preferably on an outdoor table set in a dirt-yard.  While one person is filleting and and dicing the fish, another can work on the tomato, and another on the onion, and another squeezing the limes.  Kids love squeezing limes by the way.

 

Use the best quality fish you can find.  We love pierna.

You’ll need:

  • 20 limes
  • 1 tb salt
  • 1 k fish filet, diced
  • 8 tomatoes, diced
  • 1 bunch of cilantro, diced
  • 1 onion, diced
  • 1 small cucumber, diced
  • 2 stalks of celery, diced

Optional, for spice:

  • 3 cloves of garlic, diced (careful it’ll be spicy!)
  • 1 chile serrano, diced (be very careful!  wash your hands carefully to get rid of the chile.  If your hands are still hot, try rubbing lime juice on them)

Serve with:

  • tostadas
  • mayo
  • ketchup

 

Dice the fish and onion as small as you can and mix together in a big bowl.  Juice all the limes into a cup, then pour over the fish and onion mix.  Add the salt.  The lime juice should just cover the fish.  Mix together and set aside in the refrigerator.

While the fish is “cooking” with the lime, start on your veggies.  Dice as small as you can!  Be sure to peel the cucumber, cut in half the long way, scoop out the seeds with a spoon, and throw those in the compost.

After 30 minutes, the fish will have turned white.  If there’s a lot of extra juice, gently pour off the top, until it’s just under the level of the fish.  Then mix in your veggies and serve.

You’ll want to try it my way: spread mayo on your tostada, spread ceviche on top, then put a swirl of ketchup on.  Perfect!

 

 

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