CEVICHE is a dish of fresh fish marinated and cured in citrus juice, and it’s a popular dish in the coastal regions of South America.
Ron and I did a fabulous Mexican food tour when we were in Mexico City a couple of years ago. One of the best things we ate was their version of Ceviche, served on toasted tortilla. It was delicious, refreshing and tasty. A great meal for a hot summer’s day.
For more tasty ideas, visit 4X4 Australia's Bush Cooking recipes.
Serves: 6 to 8 for an entrée, or 4 as a main
- 750g-1kg firm, white-fleshed fish – cut into small cubes
- 1 cup fresh lime or lemon juice
- ½ cup seeded, diced tomato – cut into small, even-sized pieces
- ½-1 cup cucumber – peeled, seeded and finely diced
- ½-1 red onion – finely chopped
- ¼ cup chopped fresh coriander leaves – more or less to taste
- 1 red or green chile – finely chopped
- Salt and freshly ground black pepper
- 1 tbsp bottled hot sauce
- Grilled tostadas (soft tortillas)
- 1 avocado – halved, stoned and peeled
- 1 lime – cut into wedges
Preparation time: 15 mins
Marinating time: 25-30 mins
- Put the diced fish in a medium non-metallic bowl. Do not use a metal bowl, as the acidic properties of citrus juice can have a chemical reaction with the metal.
- Pour the lime/lemon juice over the fish and mix gently to combine.
- Cover with plastic wrap and chill in the refrigerator until the fish is white throughout (about 25-30 minutes).
- Remove from the refrigerator and gently squeeze the fish with your hands to remove the juice.
- Discard the lime juice.
- Add tomato, cucumber, onion and coriander.
- Season with salt and pepper to taste.
- Add the hot sauce and chili (optional).
- Mix gently to combine all the ingredients.
- Spread the grilled tostadas with mayonnaise (optional) and top with the ceviche.
- Arrange the avocado slices on top of the ceviche and serve immediately with lime wedges.
- Use a fresh, firm, white-fleshed fish. Keep the fish cold, remove the blood line and remove all the skin and bones.
- Use the right type of fish. In Mexico, red snapper is traditionally used for ceviche. In Australia, use ling, blue-eye trevalla, coral trout, emperors, barramundi, sea bass or mahi mahi.
- Cut other ingredients evenly and in small pieces.
- Don’t over marinate the fish. When the fish starts to turn opaque it’s ready to mix with the other ingredients.
- Partially frozen fish is easier to dice.
- It’s worth taking the time to remove the seeds from the tomatoes, otherwise you end up with too much liquid from the tomatoes.
- If you want to be very traditional, use corn tortillas. Otherwise soft tortillas, which are readily available in your supermarket, can be used. Heat on your barbecue plate or in a pan until slightly brown and a little toasty.
WEBSITE OF THE MONTH
Want to learn more about Hispanic cooking, then check out the ‘Hispanic Kitchen’ website: www.mamiverse.com/recipes