While we were in Mexico just over a month ago, we took a quick cooking class with one of the resort’s chefs. He taught us to make ceviche.
The big surprise of the class was this dish I love so much is super-simple to make. It’s also very flexible, working with a variety of white fish, citrus and vegetables.
Here’s a synopsis of how we made our ceviche at the resort.
Ceviche
- Two portions (about 6 oz) Mahi-Mahi or a white fish of your choice, washed, dried and diced
- Two Roma tomatoes, diced and seeds removed
- 1/2 red onion, exterior skin peeled off, diced
- 1/2 c jicama, diced
- 3 T serrano pepper, diced
- 1/8 c cilantro
- Juice of two limes
- 2 T Mandarin orange juice
- Salt and pepper to taste
Place chopped fish in a serving bowl. Add lime and orange juice, stir well. The citrus acid will “cook” the fish in about 20 minutes. Add remaining ingredients, stir well. Serve immediately with sturdy tortilla chips or keep in the refrigerator for up to 24 hours.
PS – We had so many leftovers that it was a happy accident to discover ceviche is an excellent breakfast item, especially if you enjoy it with half of a fresh avocado.
