mexican ceviche (ceviche mexicano)

Name: Mexican Ceviche (Ceviche Mexicano)
Prep time: 30 min
Cook time: 3 h
Yield: 6
Cuisine: Mexican
Ingredients: 4 large fish fillets such as snapper, grouper, flounder, sea bass, any firm white fleshed fish that is non oily. cut in small bite sized pieces; 1 large red or purple onion diced small; 2 medium jalapenos, fresh seeded and de-veined diced fine; 2 large red ripe but firm tomatos diced small; 1/2 cup(s) fresh cilantro diced; 1/2 teaspoon(s) garlic powder; 1 1/2 cup(s) fresh lemon/lime juice. use a combination of lemons and limes. make sure your cevice is covered with the lemon juice.; 1/2 can(s) green giant niblets corn, or vacum packed corn.; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) ground black pepper

(2 RATINGS)

168 Pinches 1 Photo

Juliann Esquivel

Florida City, FL

Updated on Aug 30, 2010

Ceviche is prepared and enjoyed in many countries in Central and South America. The most famous of the ceviche's are from Peru and Mexico. Ceviche is raw fish that is maritnated in Lime juice for several hours and thus the acid in the lime juice actually cooks the ceviche without any heat at all. Ceviche is delicious with crackers and perhaps a boiled sweet potato on the side to counter act the acidity. Enjoy

Rate

prep time 30 Min

cook time 3 Hr

method No-Cook or Other

yield 6 /8

Ingredients

4 large fish fillets such as snapper, grouper, flounder, sea bass, any firm white fleshed fish that is non oily. cut in small bite sized pieces
1 large red or purple onion diced small
2 medium jalapenos, fresh seeded and de-veined diced fine
2 large red ripe but firm tomatos diced small
1/2 cup fresh cilantro diced
1/2 teaspoon garlic powder
1 1/2 cups fresh lemon/lime juice. use a combination of lemons and limes. make sure your cevice is covered with the lemon juice.
1/2 can green giant niblets corn, or vacum packed corn.
1/2 teaspoon salt
1/4 teaspoon ground black pepper

How To Make mexican ceviche (ceviche mexicano)

Step 1

Have the fish market give you 4 fresh firm white fleshed fillets that have no bones. Cut in bite sized pieces. place into a glass or ceramic bowl. Do not use a metal bowl and avoid metal untencils if possible. Use a wooden spoon or fork to mix ceviche.

Step 2

put all the diced veggies, onion, jalapenos, tomato, cilantro, and corn in the bowl with the raw fish. Add the salt, garlic powder, and black pepper. Pour the mixture of fresh lemon and lime juice over all the fish and veggies. With the wooden spoon mix everything very well being carful not to break up the tomatos. Add a little more salt. Cover with saran wrap and refrigerate for at least four hours. Better if left in the juice over night. Serve on top of fresh lettuce leaf with crackers. I usually boil two or three sweet potatoes after potatoes have cooked. I peel and slice and refrigerate and serve alongside the ceviche or serve with avacado slices. Enjoy
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