Mexican Marinated Fish (Ceviche)
Almost every Pacific coastal state has its own version of this raw fish cocktail, which naturally cooks itself in lime juice. This recipe is typical of the ceviche served in Acapulco. All kinds of firm fish can be used, as well as shrimps and scallops.
Recipe Courtesy: Susanna Palazuelos
Serves: 6 – 8
2 lb (1 kg) mackerel, sea bass or red snapper fillets, cut into ½ inc (1 cm) cubes
2 cups (16 fl oz/500 ml) fresh lime juice
1/3 cup (3 fl oz/80 ml) olive oil
3 cloves garlic
2 lb (1 kg) ripe tomatoes
1 cup (8 oz/250 g) chopped onion
1/3 cup (½ oz/15 g) chopped cilantro (coriander)
½ cup (4 fl oz/ 125 ml) ketchup (tomato sauce)
2 tablespoons Buffalo sauce (mild red pepper sauce) (optional)
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons finely chopped pickled chiles serranos
2/3 cup (3 oz/90g) chopped green olives
Whole olives, for garnish (optional)
- Place fish in a glass bowl, cover with the lime juice and marinate at room temperature for 2½ hours.
- Heat the oil in a small skillet, add the garlic and sauté for 3 minutes. Discard the garlic and let the oil cook.
- Chop the tomatoes, removing the seeds but reserving the juice. Place in a large glass bowl, add the onion, cilantro, ketchup, Buffalo sauce, oregano, salt, pepper, chiles and olives and combine. Add the oil from the skillet and set aside.
- Rinse the fish 3 times in cold water. Cover with water, let it stand for 5 minutes and rinse again. Add the fish to the tomato mixture. Add more salt and pepper if needed.
- If you like, garnish with whole olives. Serve cold with lime wedges and salt crackers.