Mexican Ceviche Recipe

Ceviche, also called cebiche or seviche, is one of the dishes that I enjoy having in summer, even though the weather is starting to tell me otherwise. I had tried ceviche in different regions of Mexico, and the basics always apply: Fish, onion, tomato, chiles, cilantro, and lemon. The most intriguing ceviche I had was in Chetumal, Quintana, Roo, it was a "Conch Ceviche".
When I saw the pulp "thing" coming out of the conch and my friend's mom cutting it, I could not believe I would eat that "thing", but hey! I was a guest and they were offering something special just for me. So, what should I do? Eat it! So I did eat the conch ceviche, and I liked it a lot and every time I went back to Chetumal, I always have Conch Ceviche. Live and learn.
Mexican Ceviche Recipe



Each region will have its own version using the fish or seafood available in the region. It all depends whether you are on the coast of the Golf of Mexico, the Caribbean Sea or on the Pacific coast, but the results are similar.Here is the typical ceviche recipe. You could use red snapper or sea bass. Or if you prefer you could use shrimp.
How to make Mexican Ceviche Recipe
Instrucciones:
JUMP TO FULL INSTRUCTIONS





First marinade the fish in a glass bowl with the lime juice and salt. Let it macerated in the refrigerator while you chop the rest of the vegetables. Drain the marinade from the bowl. Stir in the tomatoes, peppers, onion, cilantro and oregano. Taste and add salt if needed. Marinade for a couple of hours in the refrigerator.



To serve, fill small bowls or cups and garnish with the avocado and green olives.Serve with crackers or tortilla chips.



!Buen provecho!
Mely,
More recipes:
Canned Tuna Ceviche Tostadas
Tuna Empanadas
Mexican Ceviche
Ingredients
1 pound red snapper filets trimmed and cut in 1/2 in. cubes
3/4 cup of lime juice fresh preferable
salt to taste
1 medium size onion finely chopped
3 chiles serranos or 1 large jalapeno finely chopped
1 cup of cilantro finely chopped
1/2 teaspoon of Mexican dried oregano crushed
2 large tomatoes finely chopped
Now these are optional but they make a great ceviche
3/4 cup pimento stuffed green olives chopped
1 avocado cubed for garnish
4 tablespoons of olive oil
Ketchup
Tabasco Sauce
Saltine crackers or fried tortillas chips to serve
Instructions
First marinade the fish in a glass bowl with the lime juice and salt. Let it macerated in the refrigerator while you chop the rest of the vegetables. Drain the marinade from the bowl. Stir in the tomatoes, peppers, onion, cilantro and oregano. Taste and add salt if needed. Marinade for a couple of hours in the refrigerator.
To serve, fill small bowls or cups and garnish with the avocado and green olives.
If using the catsup and olive oil stir in before garnishing. The Tabasco sauce quantity will depend of everyone's taste for spiciness.
Serve with crackers or tortilla chips.
Nutrition
Calories: 268kcal
Carbohydrates: 11g
Protein: 18g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 28mg
Sodium: 708mg
Potassium: 730mg
Fiber: 4g
Sugar: 4g
Vitamin A: 945IU
Vitamin C: 53.6mg
Calcium: 54mg
Iron: 0.9mg