Originally from Peru, where it is generally made with corbina, ceviche is a seafood cocktail served anyplace in Mexico where fresh fish is available. It has been “mexicanized” by the addition of ingredients such as tomato, avocado and cilantro. It is important to use only the freshest fish, from unpolluted waters, to make ceviche. Since freshly-caught fish is so readily available in Baja, it is enormously popular there, where a wide variety of fish and shellfish are used in its preparation.
- 1 lb. corbina, sierra mackeral, red snapper, halibut or shark filets
- 1/2 cup lime juice
- 1/2 cup water
- 2 cloves garlic, roasted, peeled and pureed
- 1 bay leaf
- pinch of thyme
- 1/2 cup finely chopped cilantro
- 2 green onions or scallions, finely chopped
- 2 roma tomatoes, finely chopped
- 2 serrano chiles (or more to taste)
- 2 tablespoons olive oil
- salt and pepper to taste
- avocado slices, for garnish
Cut the fish filets into 1″x2″ pieces.
Mix the lime juice, water, garlic, bay leaf and thyme in a non-reactive (glass or stainless steel) bowl.
Add the fish, stir, cover and marinate overnight in the refrigerator.
Add the cilantro, onions, tomatoes, serranos, olive oil, and salt and pepper to taste.
Mix well and refrigerate another hour.
Serve garnished with avocado slices, accompanied by crackers and/or tortilla chips.
Cooking on the Sea of Cortez: Culinary adventures in Baja California