When it comes to ceviche every country does it a little differently, however, the one constant is fish is the star. That being said a good fish should be used and every ingredient that is put into the dish is to compliment the fish. My ceviche, having a strong baja influence, is simple but delicious. Ingredients: A good firm white fish like tilapia or Sheep’s head (which is what is pictured), about 3 to 4 filets finely diced. 3 to 4 lemons, juiced 2 to 3 limes juiced 1 orange juiced 1 bunch of cilantro chopped 1 onion chopped 2 serrano peppers finely chopped Optional: 1 package tostados Mayonnaise Taptatio (optional: you can skip the hot sauce if you want to or substitute a different hot sauce, but really tapatio is the best) In a glass or plastic bowl (it’s imperative that you DO NOT use any metal at all when making this) combine fish, onions, cilantro and peppers. Cover the mixture with just enough citrus juice so that it’s covered but not soupy. It should look like this: Cover with plastic wrap and let it cook in the citric acid for a minimum of 5 hours. You can go in and stir it every few hours but it’s best to leave it alone. It’s finished when the fish is a nice white opaque color. I know a number of people like to just dig in with just tortilla chips, but the way we eat ceviche in my house is by spreading mayo on a tostada and then putting our ceviche on top of that. We then season to taste with tapatio. So it looks something like this:
As you can see from the picture below, the husband caught a LOT of fish on his latest ocean fishing outing. So over the next week I will be sharing some of my favorite recipes along with some more fish cooking tips.