Mexican Ceviche de Pescado Recipe

Ceviche is a beloved dish that embodies the vibrant flavors of Mexican cuisine, celebrated for its refreshing taste and simplicity. Traditionally made with raw fish marinated in citrus juices, ceviche has roots in coastal regions of Latin America, where it has evolved into a culinary staple. Among its many variations, ceviche de Pescado—or fish ceviche—stands out for its delicate balance of flavors and textures, making it a popular choice for seafood lovers.

What is Ceviche de Pescado?

Ceviche de Pescado is a traditional dish that consists of raw fish marinated in citrus juices, primarily lime, along with various seasonings and fresh vegetables. This dish is particularly popular in Mexican cuisine and is known for its refreshing and vibrant flavors.

Definition of Ceviche de Pescado.

Ceviche de Pescado specifically refers to fish ceviche, where the fish is typically cut into small, bite-sized pieces and marinated in lime juice. The acidity from the lime juice “cooks” the fish, changing its texture from raw to firm and opaque. This marinating process usually takes about 2 to 4 hours, depending on the type of fish and the desired doneness.

Ingredients for Mexican Ceviche de Pescado

List of Ceviche de Pescado ingredients:

• Fresh fish (e.g., tilapia, cod, sea bass)
• Lime juice
• Red onion
• Tomatoes
• Avocado
• Cilantro
• Optional ingredients (e.g., mango, jalapeño, cucumber)

Tips for selecting fresh fish and ingredients (Ceviche de Pescado)

When selecting fresh fish and other ingredients for ceviche de Pescado, it’s essential to ensure quality and safety. Here are some tips to help you make the best choices:

Fresh Fish Ceviche de Pescado

1. Smell: Fresh fish should have a clean, mild scent reminiscent of the ocean. Avoid fish with a strong, “fishy” odor, as this indicates spoilage1.
2. Eyes: If buying whole fish, check the eyes. They should be clear, bright, and bulging. Cloudy or sunken eyes are signs that the fish is old.
3. Gills: Look for bright red or pink gills. Dull, brown, or slimy gills suggest that the fish is no longer fresh.
4. Skin and Scales: The skin should be shiny and metallic, with intact scales. Dull skin or scales that easily come off indicate age.
5. Flesh Texture: Press the flesh gently; it should be firm and spring back. If it leaves an indentation or feels mushy, it may be past its prime1.
6. Purchase from Reputable Sources: Whenever possible, buy fish from a store with a knowledgeable fishmonger or seafood specialist who can provide guidance and answer questions1.

Ingredients Ceviche de Pescado

Chilies: If using fresh chilies, select ones that are firm and shiny. They should have a vibrant color and no signs of wrinkling.

Limes: Choose limes that are firm and heavy for their size, indicating juiciness. Avoid limes with blemishes or soft spots.

Vegetables: Look for fresh, vibrant vegetables. Tomatoes should be ripe but not overripe, and onions should be firm and free of soft spots.

Cilantro: Select cilantro with bright green leaves and no wilting or yellowing. Fresh herbs enhance the flavor of ceviche.

Avocados: Choose avocados that yield slightly to pressure, indicating ripeness. Avoid those with dark spots or a mushy texture.

Step-by-Step Recipe for Ceviche de Pescado

1. Preparation of Fish

• Clean and Cut: Start by rinsing the fish under cold water to remove any impurities. Pat it dry with paper towels.
• Cut into Cubes: Using a sharp knife cut the fish into small, uniform cubes, about 1/2 inch in size. This size allows for even marination and texture.

2. Marinating Process

• Mix Fish with Lime Juice: In a glass or ceramic bowl (avoid metal, as it can react with the lime juice), combine the cubed fish and the finely diced red onion.
• Add Lime Juice: Pour the fresh lime juice over the fish and onion mixture, ensuring that the fish is fully submerged. The acidity of the lime juice will “cook” the fish.
• Cover and Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or until the fish appears opaque and firm. Stir the mixture gently halfway through to ensure even marination.

3. Adding Vegetables

• Prepare Vegetables: While the fish is marinating, dice the tomatoes and avocado, and chop the cilantro.
• Combine Ingredients: Once the fish is fully marinated, remove it from the refrigerator. Gently fold in the diced tomatoes, avocado, and chopped cilantro. Be careful not to mash the avocado to maintain its texture.

4. Final Touches

• Season to Taste: Add salt to taste, and if desired, a splash more lime juice for extra brightness. If you like a bit of heat, you can also add diced jalapeño or serrano pepper at this stage.
• Serve: Serve the ceviche de Pescado immediately in chilled bowls, garnished with additional cilantro if desired. It pairs beautifully with tortilla chips or on crispy tostadas.

(FAQs)

Here are some frequently asked questions about ceviche de Pescado:

What type of fish is best for ceviche?

Some of the best fish for ceviche include:

• Tilapia
• Cod
• Sea bass
• Halibut
• Snapper
• Flounder

Fresh, firm white fish works best. Avoid using frozen fish if possible, as fresh fish will hold its texture better when marinated in the lime juice.

How long does ceviche need to marinate?

Ceviche needs to be marinated in the lime juice for at least 2 hours to “cook” the fish. The acid from the lime juice denatures the proteins in the fish, transforming it from raw to firm and opaque. After 2 hours, the fish should look cooked through.

Can you use shrimp or scallops in ceviche?

Yes, you can use shrimp or scallops instead of fish to make ceviche. Slice scallops into cubes and let them marinate just like the fish. For shrimp, it’s best to use pre-cooked shrimp as they are more sturdy.

What other ingredients are commonly added to ceviche?

Some popular mix-ins for ceviche include:

• Diced tomatoes
• Diced cucumber
• Finely chopped red onion
• Chopped cilantro
• Diced jalapeño or serrano pepper for heat
• Diced mango or avocado for sweetness and creaminess

The lime juice, salt, and mix-ins all contribute to the bright, zesty flavor of ceviche.

How do you serve ceviche?

Ceviche is typically served cold, often with tortilla chips, tostadas, saltine crackers, or even lettuce leaves as a base. Avocado slices and hot sauce are also popular garnishes. The ceviche can be served as an appetizer or light main dish.

Can you make ceviche ahead of time?

Ceviche is best enjoyed fresh the same day it is made. The lime juice can have a “pickling” effect on the ingredients if left to sit overnight. If you do have leftovers, store the fish and vegetables separately from the lime juice in the refrigerator for up to 1-2 days.

Ceviche de Pescado is a delightful celebration of fresh ingredients and vibrant flavors, offering a joyful experience in both making and sharing this dish with loved ones. We encourage you to try this recipe and make it your own by experimenting with different types of fish, adding your favorite vegetables, or spicing it up to suit your taste. We would love to hear about your culinary adventures, so please share your experiences and any variations you discover in the comments below. Whether you’re a seasoned ceviche maker or trying it for the first time, your insights can inspire others to embrace the joy of this delicious dish. Happy cooking!