As I sit down to write this recipe for Mexican ceviche, I can already feel my mouth watering with anticipation. And who can blame me? There’s nothing quite like fresh seafood, marinated to perfection in zesty citrus and served up with all the accoutrements of Mexican cuisine: ripe tomatoes, cilantro, avocados, and heaps of spicy jalapeños.
But I know what you may be thinking, dear reader: Why would a recipe article keep me engaged when I can just google “Mexican ceviche recipe”? Well, let me tell you something: this is not just any recipe. This is the authentic Mexican ceviche recipe that has been passed down through generations of fishermen and chefs, bringing the flavors of the sea straight to your doorstep.
This is the kind of dish that transports you to a seaside resort in Cancún or Puerto Vallarta, where barefoot moments with chilled beer complement long afternoon breaks. And trust me- it’s easy to prepare.
So let’s dive right into this flavorful journey, and get ready for the best bowl of Mexican ceviche you’ve ever tasted.
Why You’ll Love This Recipe
Are you tired of the same old boring dishes? Look no further than this Mexican Ceviche recipe! I guarantee you will not only impress your taste buds, but your guests as well.
What’s not to love? This dish is bursting with fresh and delicious ingredients, from ripe tomatoes to tangy lemons and limes. And let’s not forget about the main attraction – juicy shrimp that’s peeled and deveined for easy preparation.
Not only is it delicious, but it’s also a versatile dish that can be served as an appetizer or main course. Plus, this recipe is quick and easy to make, perfect for any busy weeknight or last-minute dinner party.
And let’s talk about the health benefits. This recipe is packed with protein and nutrients, and it’s low in calories. It’s also totally customizable—whether you prefer spicy or mild, this dish can be tailored to your taste preferences.
In summary, this Mexican Ceviche recipe is the perfect combination of flavor, nutrition and versatility. You’ll love how easy it is to make and how satisfying it is to eat. Try it out today and watch as your taste buds dance with joy!
For this Mexican-style shrimp ceviche recipe, you’ll need:
16 ounces of raw, peeled, deveined shrimp: You can use fresh or frozen. Raw shrimp is best for making ceviche because it will cook in the acidic lime juice marinade. Avoid precooked shrimp as it is already cooked and has a different texture when marinated.
4 ounces of firm, ripe tomatoes: Diced into small pieces for mixing with the other ingredients.
1/2 cup of diced purple onion: Use finely chopped onions to give that extra kick to your dish.
1/4 cup of chopped fresh cilantro: Gives the dish an authentic Mexican taste.
1 jalapeno, diced: Use more or less depending on your heat tolerance. You can also remove the seeds if you don’t want it too spicy.
Juice of 3-4 limes and 1 lemon: Fresh lime juice is the key ingredient that “cooks” the shrimp and gives the tangy taste to the dish.
1 large cucumber, peeled and diced
1 avocado, diced: This is optional but it adds a creamy texture and a hint of sweetness.
You can adjust or add other ingredients to your liking, such as adding sliced fresh serrano or habanero peppers for added heat or adding diced red bell pepper for some sweetness.
The Recipe How-To
Once you have gathered all the ingredients for this Mexican ceviche recipe, it’s time to prepare it.
First, start by cooking 16 ounces of few fresh shrimp in boiling water for 1-2 minutes, until pink and cooked through. Then, transfer the shrimp to a bowl of ice water to stop cooking.
Once the shrimp is cooked and chilled, peel and devein them. Cut into small pieces.
Add 1 diced purple onion, 2 diced medium firm ripe tomatoes, 1 diced cucumber, 1 diced jalapeño (remove stem and seeds), and a bunch of chopped fresh cilantro to the bowl with shrimp.
Pour 1 cup of fresh lime juice over everything and mix well.
Add salt to taste and let it sit in the fridge for at least an hour (or overnight) before serving.
Serve with tortilla chips or tostadas, and avocado slices on top if desired.
If you prefer a spicier version of Mexican ceviche or want a different protein option than shrimp, you can add some diced octopus or spicy tilapia instead.
For additional flavor options try adding clamato juice into mixture fish and shrimp
Enjoy your ceviche de camaron!
Substitutions and Variations
for Mexican Ceviche Recipe
If you’re looking to change things up for your Mexican Ceviche recipe, there are a few simple substitutions and variations you can try that will add a new twist to this classic dish.
– Fish substitution: Instead of using shrimp, try using other seafood alternatives such as mahi-mahi, sea bass, or red snapper. To ensure the freshness and quality of the seafood, buy it from a reputable seller or market.
– Tomato substitutions: If you’re not a fan of firm ripe tomatoes, try using cherry or grape tomatoes, which are smaller and sweeter in flavor. You can also use diced canned tomatoes for a more intense flavor.
– Onion substitutions: Purple onions provide a unique flavor for this dish; however, they may not be to everyone’s liking. Red or white onions can also be used as substitutes.
– Heat level variations: If you prefer a spicier option, consider adding more jalapeño peppers or other hot peppers such as serrano or habanero. Alternatively, for less spicy tweaks, omit the peppers altogether.
– Lime juice variation: As an alternative to lime juice, you can also use lemon juice or a mixture of both.
– Avocado addition: Adding avocado into the mix is another great variation to consider. Avocado complements the ceviche’s flavors perfectly.
– Tostadas variation: If you want to go beyond the traditional serving method of serving ceviche on a bed of lettuce or in a bowl with tortilla chips, top your ceviche with some crumbled tostadas for added texture and crunch.
By experimenting with different ingredients and steps in this recipe gives you an opportunity to create and personalize an authentic Mexican-style shrimp ceviche that satisfies every palate!
Serving and Pairing
After preparing my Mexican Ceviche, I cannot wait to indulge in this cool and tangy seafood dish. This bold and refreshing recipe is perfect for serving during summer barbecues or as an appetizer at your next dinner party.
Ceviche is traditionally served with tostadas, which are toasted or fried corn tortillas. I like to serve my ceviche with a side of avocado and lightly salted tortilla chips. The creamy texture of the avocado complements the tanginess of the lime juice, while the salt from the chips enhances the overall flavor profile.
If you’re looking for a light meal, you can also serve Mexican Ceviche over a bed of greens to create a delectable salad. This way, you can enjoy a healthy and flavorful lunch without feeling weighed down by heavy ingredients.
Pairing wise, I recommend pairing this authentic Mexican-style shrimp ceviche with a crisp pilsner beer or a chilled white wine such as Sauvignon Blanc or Pinot Grigio. The effervescent nature of the beer or wine will complement the tangy flavor of the ceviche perfectly.
Before serving, give your ceviche one final stir to ensure that all ingredients are evenly distributed. Finally, garnish with some fresh cilantro and diced tomatoes for an unbeatable presentation that will make everyone’s mouth-water.
Make-Ahead, Storing and Reheating
As a chef, I know that sometimes you need to prepare dishes ahead of time or store leftovers for later. Fortunately, ceviche is a dish that can be made ahead of time and stored in the refrigerator until you are ready to serve it.
To prepare ceviche ahead of time, simply follow the recipe instructions and toss all the ingredients together. Then, cover the bowl with plastic wrap and store it in the refrigerator for up to 4 hours before serving. This will allow the flavors to meld together and create an even more delicious dish.
When storing any leftover ceviche, keep it in an airtight container in the refrigerator. It should be eaten within 24 hours for optimal freshness and flavor.
If you want to reheat ceviche, I highly recommend against it. Ceviche is meant to be served cold and is not typically reheated. However, if you have leftovers that have been sitting out at room temperature for too long, it may be necessary to heat them up to prevent foodborne illness. In this case, try heating them briefly in a pan on low heat or microwave them just until they are warm.
Overall, you can make this Mexican ceviche recipe ahead of time and refrigerate it for a few hours without sacrificing flavor. Just be sure to store leftovers properly and avoid reheating when possible.
Tips for Perfect Results
You must use fresh cilantro and lime juice to get the perfect taste of the Mexican ceviche. They make all the difference to the overall flavor of the dish.
Furthermore, it is important to use only fresh seafood – ideally, shrimp – that have been peeled and deveined. Raw shrimp work best for this dish as cooking them in lime juice will not take very long.
Also, you can add a few pieces of fish to your ceviche. Mahi-mahi, sea bass or red snapper are the recommended types of fish which blend well with shrimp.
For those who prefer spicy food, try using 1 or 2 diced jalapeño peppers in the ceviche preparation.
Finally, let the ceviche marinate for at least two hours before serving. This allows enough time for all the ingredients to blend together and flavors to be enhanced.
By following these tips carefully, you can create an authentic Mexican shrimp or fish ceviche which will please your taste buds and satisfy your craving for something different.
As you prepare Mexican Ceviche, you may encounter some questions that are worth addressing. In this section, I will respond to some of the most frequently asked questions about this tasty dish. These answers will help you achieve perfect results and avoid common cooking errors. So, let’s dive into some of these questions that can arise while making Mexican Ceviche.
What is Mexican ceviche made of?
If you’re looking to add some Mexican flair to your cuisine, consider trying out the classic dish of Mexican ceviche. This dish typically includes seafood like tilapia, shrimp, sea bass, scallops, or mahi-mahi which is marinated in zesty lime juice. The dish is spiced up with a mix of flavorful ingredients such as onions, tomatillos, tomatoes, olives, cilantro, cucumbers, and avocados. Serve with crisp tortilla chips to bring out the flavors and experience a taste of Mexican culture.
How long should ceviche be marinated?
When preparing ceviche, the length of time you let the fish soak in citrus juice can impact the taste and texture of the dish. For optimal results, it’s recommended to marinate the fish for at least 30 minutes up to an hour, depending on the size of the fish pieces. While two hours is acceptable, any longer can result in a more pickled fish flavor rather than the desired ceviche taste.
What is the difference between Peruvian and Mexican ceviche?
Ceviche recipes vary depending on the country and culture it originates from. For instance, Mexican ceviche incorporates a wide range of fresh ingredients such as jalapeño, cilantro, and tomatoes, while Peruvian ceviche adopts a relatively simple approach using only onion, aji pepper, and occasionally choclo.
Is ceviche a Mexican thing?
In Mexican cuisine, a popular dish served in a cup with tomato sauce is known as ceviche cocktail. This dish typically features seafood such as shrimp, octopus, squid, tuna, or mackerel as the primary ingredient. A mixture of salt, lime, onion, chili peppers, avocado, and cilantro is used to marinate the seafood.
In conclusion, this Mexican Ceviche recipe is the perfect blend of flavors and textures that will surely tantalize your taste buds. It is easy to make and versatile since it can be served as an appetizer or a main course. Whether you are having a family gathering or hosting a party, this recipe is sure to impress your guests.
With fresh cilantro, firm ripe tomatoes, purple onions, lemons and limes, this dish is packed with authentic Mexican flavors that will transport you straight to the heart of Mexico. You can also choose to go for variations such as shrimp ceviche, mahi-mahi, sea bass, red snapper or even spicy and traditional clamato.
Make-ahead and storing tips ensure this dish can be prepared in advance and stored for future meals. It can also be paired with tostadas or served as a dip with tortilla chips for a different touch.
In summary, if you are looking for a tasty and refreshing dish that is easy to make and bound to please everyone at your next event, then look no further than this Mexican Ceviche recipe!
Mexican Ceviche Recipe
- 13 lbs tilapia fillets, uncooked, chopped
- 10 limes
- 10 lemons
- 3 medium purple onions, finely chopped
- 5 medium firm ripe tomatoes, finely chopped
- 2 sprigs fresh cilantro
- 2 (4 ounce) tequila
- salt and pepper
- Juice lemons and limes in a juicer.
- Mix fish and onions in a large bowl. Chill for 1-2 hours.
- Add the remaining ingredients.
- Chill for 2 hours or overnight.
- Add salt and pepper to taste.
- You can add as much onion, tomatoes, or cilantro, as you wish.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.