Ingredients
Sushi-grade fish: 1 pound of firm white fish (such as halibut, snapper or sea bass) University of California, Davis: Recommended for raw consumption
Sushi-grade fish refers to any type of seafood that has been caught or farmed under strict quality control measures, ensuring it is safe for raw consumption.
For a traditional Mexican Ceviche Recipe, 1 pound of firm white fish such as halibut, snapper, or sea bass can be used. These types of fish are ideal because they have a high moisture content and a firm texture that holds up well to marinating in citrus juices.
The University of California, Davis recommends sushi-grade fish for raw consumption due to its low risk of foodborne illness. However, it is essential to note that even with sushi-grade fish, proper handling and storage are crucial to prevent contamination.
The following types of fish may also be suitable for a Mexican Ceviche Recipe: Grouper, Mahi-Mahi, Yellowfin Tuna, and Swordfish. When selecting the fish, look for fresh catches or frozen products that have been properly thawed and stored at 0°F (-18°C) or below to prevent bacterial growth.
Regardless of the type of fish used, ensure it is sashimi-grade or sushi-grade to minimize the risk of foodborne illness. Always purchase from reputable dealers and follow proper storage and handling procedures to maintain the quality and safety of the fish.
In Mexico, Ceviche is often made with the firm white flesh of fish such as Halibut, Snapper, and Sea Bass. These types of fish are a popular choice due to their rich flavor and firm texture that holds up well in citrus marinades.
Lime juice: Freshly squeezed lime juice, about half the weight of the fish
The use of freshly squeezed lime juice is a crucial element in many Mexican dishes, particularly in the classic recipe for ceviche, where raw fish is marinated in acidic ingredients to create a unique and tangy flavor profile.
In traditional Mexican ceviche recipes, lime juice is used to “cook” the fish, typically mahi-mahi, grouper, or snapper. The acidity of the lime juice helps to break down the proteins in the fish, giving it a tender and almost cooked texture.
The amount of lime juice used is often described as being roughly half the weight of the fish. This means that for every pound of fish, about 8-10 ounces of lime juice are added to the marinade. This ratio allows for the acidity of the lime juice to effectively “cook” the fish without overpowering its natural flavor.
There are a few reasons why freshly squeezed lime juice is preferred over bottled or packaged varieties:
- Lime juice loses its potency when exposed to heat, light, and oxygen, which can cause it to break down and lose its acidity. Freshly squeezed juice maintains its flavor and texture better than pre-packaged products.
- Lime juice has a more complex flavor profile when freshly squeezed, with notes of citrus zest and herbal undertones that add depth to the dish.
In summary, using freshly squeezed lime juice in Mexican ceviche recipes is essential for creating a balanced and flavorful dish. Its acidity helps to “cook” the fish, while its complex flavor profile enhances the overall taste experience.
Aromatics: Chopped onion, garlic, and cilantro Cooking Light: Adding aromatics enhances flavor
The art of adding aromatics to a dish is a fundamental technique that elevates the overall flavor profile, and it’s particularly well-suited for the vibrant flavors found in Mexican cuisine. In the case of our Mexican Ceviche Recipe, aromatics play a crucial role in bringing out the full potential of the ingredients.
When it comes to aromatics, some common ingredients are typically used, such as chopped onion, garlic, and cilantro. These ingredients are staples in many Mexican dishes, and for good reason – they add depth, brightness, and freshness to a dish that’s hard to replicate with other flavors.
Chopped onion adds a pungent flavor and a hint of sweetness, making it an ideal addition to our ceviche recipe. The key is to chop the onion finely so that it cooks quickly and evenly throughout the dish. This will prevent the onion from becoming overpowering or developing an unpleasant texture.
Cooking with garlic can be a bit more delicate, as it’s prone to burning easily. To avoid this, we recommend mincing the garlic instead of chopping it, which allows for more even cooking and prevents any potential bitterness that comes with burnt garlic.
The addition of cilantro is where things get really interesting in Mexican cuisine. This herb adds an unmistakable brightness and freshness to a dish, cutting through richer flavors like citrus or avocado. For the best results, be sure to chop the cilantro finely so it disperses evenly throughout the ceviche mixture.
Preparation
Mixing the marinade: Combine lime juice, salt, and sugar in a bowl
To prepare the marinade for this delicious Mexican ceviche recipe, we need to combine three essential ingredients: lime juice, salt, and sugar.
In a bowl, mix 1/2 cup of freshly squeezed lime juice with 1/4 teaspoon of kosher salt. Make sure to use high-quality limes that are ripe but still firm, as they will yield the best flavor.
Next, add 1 tablespoon of granulated sugar to the bowl. This may seem like an unusual ingredient in a savory dish, but it helps balance out the acidity of the lime juice and brings out the natural sweetness of the fish.
Now, mix the lime juice, salt, and sugar together until they are well combined and the sugar has dissolved. You can use a spoon or a whisk to do this, depending on your preference.
If you’re using a sweet and tangy type of onion, such as red onion or yellow onion, you can chop it up and add it to the marinade for extra flavor and texture.
Once the marinade is ready, it’s time to add the fish. For this recipe, we’ll be using raw shrimp, but you can also use other types of seafood such as scallops or fish like halibut or mahi-mahi.
Add 1 pound of peeled and deveined shrimp to a separate large bowl, making sure that it’s evenly distributed throughout the bowl.
Pour the marinade over the shrimp, making sure that each piece is coated with the lime juice mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
After the shrimp has marinated for at least 30 minutes, it’s ready to be served. You can serve it as is or garnish it with additional ingredients such as diced tomatoes, chopped cilantro, or sliced avocado.
Tips and Variations:
- Add some heat to your ceviche by incorporating diced jalapenos or serrano peppers into the marinade.
- Experiment with different types of citrus fruits such as grapefruit or orange juice for a unique flavor combination.
- Use a mixture of red and green onions for added texture and visual appeal.
Serve your delicious Mexican ceviche recipe chilled, garnished with your favorite ingredients and accompanied by some crispy tortilla chips or tostadas for a fun and flavorful snack or meal.
Tossing with fish: Gently mix fish pieces with the marinade to coat The FDA recommends not letting raw or undercooked animal products come into contact with ready-to-eat foods
To ensure food safety and prevent cross-contamination, it’s essential to prepare and handle raw fish with care when making a traditional Mexican ceviche recipe.
Here are some key steps to follow:
Preparation
- Select fresh and sashimi-grade fish for the best flavor and texture. Some popular options include halibut, snapper, or sea bass.
- Mix the marinade ingredients with a gentle hand to avoid introducing any air into the mixture, which can lead to spoilage.
Now, let’s discuss how to gently mix fish pieces with the marinade to coat without repeating the mistake of cross-contamination:
Tossing with Fish
- Mix the marinated mixture in a gentle and smooth motion using a spatula or spoon. You want to ensure that each piece of fish is coated evenly with the marinade without causing any damage to the delicate flesh.
Regarding the FDA’s recommendations, here are some important guidelines to keep in mind:
FDA Guidelines:
- Raw or undercooked animal products should not be allowed to come into contact with ready-to-eat foods. This means separating raw fish from other ingredients that will be consumed immediately.
- Making sure to handle and store the raw fish safely will prevent cross-contamination and ensure a delicious and healthy Mexican ceviche recipe for your guests.
Cooling down: Refrigerate for at least 30 minutes to allow flavors to meld
To prepare a delicious and authentic Mexican Ceviche, it’s crucial to follow some key steps that will ensure the dish turns out fresh, flavorful, and visually appealing.
Refrigeration and Flavor Melding
After preparing your Ceviche, refrigerate it for at least 30 minutes to allow the flavors to meld together.
Here’s a step-by-step breakdown of what you can expect during this time:
- The acidity from the lime juice will begin to break down the proteins in the fish, making it tender and easier to digest.
- The flavors from the aromatics like onions, cilantro, and chilies will start to infuse into the fish, adding depth and complexity to the dish.
- The sweetness of the onion and tomato will balance out the acidity, creating a harmonious flavor profile that’s characteristic of Mexican Ceviche.
During this time, it’s essential to periodically check on your Ceviche, making sure that the flavors are melding together as expected. If you notice that the fish is starting to break down too quickly or developing off-flavors, refrigeration can help slow down the process.
Tips for Perfect Refrigeration
- Use a shallow dish with a tight-fitting lid to prevent flavors from spilling over and contamination.
- Mix the Ceviche gently every 10-15 minutes to redistribute the flavors and ensure even cooking.
- Avoid overcrowding the dish, as this can lead to a loss of texture and flavor.
By following these guidelines, you’ll be able to create a delicious and authentic Mexican Ceviche that’s sure to impress your family and friends.
Tips and Variations
Mix-ins and garnishes: Consider adding diced mango, avocado, or jalapenos to the mix The University of Wisconsin-Madison: Using various ingredients can enhance flavor and nutrition
The beauty of a great Mexican ceviche recipe lies in its flexibility and adaptability to personal taste preferences. To take this refreshing dish to the next level, consider experimenting with various mix-ins and garnishes that can add depth, texture, and flavor.
Mix-ins: For added nutrition and flavor, try incorporating some or all of the following ingredients into your Mexican ceviche:
- Diced mango
- Diced avocado
- Minced jalapenos
These ingredients not only add natural sweetness and creaminess but also provide a pop of color to the dish. Mango, in particular, pairs beautifully with the acidity of the citrus and adds a tropical twist to the traditional Mexican ceviche.
Garnishes: The finishing touches are what make a Mexican ceviche truly special. Some popular garnish options include:
- Cilantro leaves
- Diced radishes
- Thinly sliced red onion
These garnishes add a burst of freshness and texture to each bite. Feel free to get creative and experiment with different combinations to find your favorite.
Tips: To take your Mexican ceviche to the next level, be sure to:
- Use only the freshest ingredients
- Avoid over-marinating, as this can lead to a tough and unpleasant texture.
- Add aromatics like lime juice, onion, and garlic to bring out the flavors of the dish.
By incorporating these tips and variations into your Mexican ceviche recipe, you’ll be well on your way to creating a truly unforgettable dish that’s sure to impress friends and family alike.
Serving suggestions: Serve on a bed of shredded lettuce or with tortilla chips for scooping FDA: Safe food handling practices are essential for enjoying raw foods
The Mexican Ceviche recipe is a refreshing and zesty dish that can be enjoyed as a snack, appetizer, or main course.
To add some extra flavor to your ceviche, consider these tips and variations:
- Use different types of citrus juice, such as lime, orange, or grapefruit, for unique flavor profiles.
- Add a dash of heat with diced jalapeño or serrano peppers for an extra kick.
- Experiment with various seasonings, like cumin, smoked paprika, or chipotle powder, to add depth and smokiness.
- Incorporate other seafood, such as shrimp, crab, or scallops, for added texture and flavor variety.
Serving suggestions:
- Serve on a bed of shredded lettuce to add some crunch and freshness. This is particularly appealing during warm weather.
- Pile the ceviche high with tortilla chips for scooping, making it easy to enjoy as a snack or appetizer.
Important note: Safe food handling practices are essential when preparing raw foods like seafood. Always follow proper food safety guidelines to avoid contamination and foodborne illnesses:
- Handle raw ingredients safely, keeping them separate from cooked or ready-to-eat foods.
- Store raw seafood in the coldest part of the refrigerator at a temperature below 40°F (4°C).
- Cook or refrigerate ceviche promptly after preparation to prevent bacterial growth.
By following these guidelines and tips, you can enjoy delicious and safe Mexican Ceviche that will impress your family and friends.
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