May 11th, 2011

It's been several years since my last fishing trip out in open water. Thanks to yet another deal on Groupon, we got ourselves on a deep sea fishing trip for a day of fun out on the ocean. The day's catch consisted of a plethora of rockfish, sanddabs and even a lingcod that almost won the jackpot for biggest catch of the day. The time in Mexican waters had me reminiscing of sun-filled weekends spent on the coast of Mexico accompanied by fresh ceviche and beer.

Ceviche consists of raw ocean fish, and many times includes shellfish such as scallop, squid or octopus, marinated in a lime and lemon juice mixture. The fish is prepared without heat through chemical "cooking" using a citric acid-based mixture. The citric acid changes the proteins of the fish by a process of denaturation. This is the same process that causes cooked meat to become firm and boiled eggs to become hard. Ceviche is a favorite dish along the coastal America's and a fantastic alternative to sushi for those not a fan of eating raw fish. Most recipes call for at least three hours "cooking" time, but depending on the type of fish and freshness factor you can marinate for a quick 20 minutes or as long as 4 hours.  The less time you marinate, the more delicate and fresh the flavor of your fish.

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By the time this photo was taken, we had run out of avocado, but it is a solid choice of garnish as its creamy texture pairs perfectly with the citrus. Scoop the ceviche right out of the bowl with tortilla chips or serve atop a tostada, the choice is yours. A must-have for me is a cold beer to chase down the fresh flavor of the ocean.

Ceviche Recipe

2 lbs fresh firm-fleshed fish (like red snapper), deboned and cut into ½ inch pieces (we used rockfish and lingcod)
½ cup of fresh squeezed lime juice
½ cup of fresh squeezed lemon juice
½ medium red onion, finely diced
1 cup tomato, seeded and chopped
1 serrano chili, seeded and finely diced
Salt, to taste
Pinch of ground oregano
Pinch of cayenne pepper or dash of hot sauce
Cilantro and avocado for garnish
Tostada shells or tortilla chips
Favorite hot sauce

  1. In a non-reactive dish (ceramic or Pyrex, no metal), place fish, onion, tomatoes, chili, salt, oregano and cayenne/hot sauce. Add lime and lemon juice, covering fish completely. Cover dish with saran wrap and leave to rest in the refrigerator for 1 hour. After 1 hour, remove from refrigerator and stir in order to expose more of the fish to the lime and lemon mixture. Let sit for several more hours, allowing the flavors to meld and the fish to "cook".  As the fish marinates it will change color from pinkish grey and translucent, becoming more white and opaque.
  2. Garnish with chopped cilantro, avocado slices and hot sauce of your choice, serve with tortillas chips or tostadas. Feeds 4-8, 4 in our household.

4 Responses to “Ceviche”

  1. Kyle EmerickNo Gravatar Says:

    Ceviche is an awesome snack. My best ever was in the La Paz area, fresh off the boat like yours. Next time hopefully you can make it down with us.

  2. adminNo Gravatar Says:

    Go fishing, drink cold Mexican beer and eat good fresh sea food, twist my arm.

  3. VickiNo Gravatar Says:

    I know!!! You can bring some to the Wing Fling (wink, wink)

  4. adminNo Gravatar Says:

    no wingfling for us Vicki, got a climbing project in the mountain that needs to be tackled. What kind of wing will you be making this year, you can share the secret recipe here, no one is reading :)

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