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MEXICAN CEVICHE RECIPE
Here is the typical ceviche recipe. You could use red snapper or sea bass. Or if you prefer you could use shrimp. Each region will have its own version using the fish or seafood available in the region.
- 1 pound red snapper filets trimmed and cut in ½ in. cubes
- ¾ cup of lime juice fresh preferable
- salt to taste
- 1 medium size onion finely chopped
- 3 chiles serranos or 1 large jalapeno finely chopped
- 1 cup of cilantro finely chopped
- ½ teaspoon of Mexican dried oregano crushed
- 2 large tomatoes finely chopped
Now these are optional but they make a great ceviche
- ¾ cup pimento stuffed green olives chopped
- 1 avocado cubed for garnish
- 4 tablespoons of olive oil
- Tabasco Sauce
- Saltine crackers or fried tortillas chips to serve
First marinade the fish in a glass bowl with the lime juice and salt. Let it macerated in the refrigerator while you chop the rest of the vegetables. Drain the marinade from the bowl. Stir in the tomatoes, peppers, onion, cilantro and oregano. Taste and add salt if needed. Marinade for a couple of hours in the refrigerator.
To serve, fill small bowls or cups and garnish with the avocado and green olives.
If using the catsup and olive oil stir in before garnishing. The Tabasco sauce quantity will depend of everyone’s taste for spiciness.
Serve with crackers or tortilla chips.
Calories: 268kcal | Carbohydrates: 11g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 708mg | Potassium: 730mg | Fiber: 4g | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 53.6mg | Calcium: 54mg | Iron: 0.9mg