Ceviche is a popular dish from the California coast all the way down to South America. Every region has its own version and ingredients. When I make Ceviche I honestly wing it most of the time. That’s one of the beauties of the dish; as long as you have the basics, it usually tastes pretty damn good. You can use almost any white, mellow fish you happen to have available. I’ve used Mahi Mahi, Yellowtail, Tilapia, and Ling Cod. It’s all good. You can also throw in nearly any damn creature that lives in the sea. I like Octopus and shrimp, but there are limitless possibilities if you want to experiment. At any rate, this is what I use and it’s always a hit.
2lbs White meat fish cubed
1lb Diced uncooked Shrimp (peeled & deveined)
1/2lb Diced Octopus
1 1/2 Cup Diced Seeded Roma Tomatoes
1 Cup Diced Red Onion
1/2 Cup Chopped Cilantro
3 Cloves Minced Garlic
3-5 Minced Serrano Chilis (remove seeds for less heat…and to wussify)
2-3 Avacados Sliced
2 Cups Lime Juice
1/2 Cup Orange Juice
1 Tablespoon Kosher Salt
1 Tablespoon Ground Pepper
Start with 2lbs of white meat fish (this is Halibut) and cut into 1/4 inch cubes.
Dice 1lb of peeled and deveined shrimp (uncooked)
Dice 1/2lb of Octopus
Seed and Dice 1 1/2 cups of Roma Tomatoes. I like them to be a little hard or less ripe.
Dice 1 cup of Red Onion
Chop 1/2 cup Cilantro
Mince 3 cloves of garlic
Mince 3-5 Serrano Chilis (You can use less and take the seeds out if you’re a wimpy super Gringo)
Combine Tomato, Onion, Cilantro, Garlic, Serrano, Fish, Shrimp, Octopus, Lime Juice, Orange Juice, Salt and Pepper in a glass bowl and mix thoroughly. Cover with plastic wrap and place in the refrigerator for at least 1 hour. After an hour stir ingredients again and refrigerate another hour or until the fish is opaque and not translucent.
When ready to serve, remove from refrigerator, drain off a bit of excess liquid, scoop servings into bowls topped with sliced Avocado and whole Cilantro for garnish. Serve with Tortilla chips (I prefer Mission Tortilla Rounds.)
- Some people prefer to marinade for only 20-30 minutes. I don’t think this gives the flavors enough time to blend.
- You can also serve on Tostadas with a smear of Mayo, but that ain’t for me.
- Some people use Jalapenos instead of Serranos. Those people will never be friends of mine. I say bring the heat!
- Garlic tends not to be an ingredient in Ceviche. I like Garlic. Sue me!
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