While not originally of Mexican origin, it s a classic spicy marinated fish dish found along Mexico’s Coastal regions. The dish consists of raw fish marinated in fresh limejuice, which cooks the fish by the chemical reaction of the acid in the limejuice. The marinated fish is then mixed with the other ingredients to complete the dish. At the Blue Bonnet, we use Mahi Mahi but any firm variety of fish or seafood may be used. This dish is extremely popular at Blue Bonnet and is served throughout the summer.
Recipe (serves 4 – 6)
1 lb Mahi Mahi fillet
2 cups fresh limejuice
Juice of fresh orange
1 tablespoon kosher salt
½ teaspoon black pepper
1 red onion cut into ¼ inch diced pieces
3 ripe Plum (Roma) tomatoes cut into ¼ inch diced pieces
1 medium cucumber seeded and cut into ¼ inch diced pieces
2 fresh Jalapeno chili peppers, minced
½ cup loosely packed fresh cilantro leaves, finely chopped, plus whole leaves for garnish
1 ripe Haas avocado
Tortilla chips or tostada shells
Remove skin from fish if it is still intact.
- Cut fish into ½ inch cubes and place in a large glass bowl.
- Add the lime and orange juices and toss to mix well with the cubed fish.
- Cover and refrigerate until the fish is opaque and firm. (The longer the fish marinates the more it will “cook,” this can be anywhere from 4 hours to overnight depending on preferred taste)
- One hour before serving, drain and discard about ¾ of the excess juice from the bowl.
- Add the tomatoes, onions, cilantro, Jalapenos, salt and pepper.
- Peel the cucumber and cut lengthwise in half. Remove the seeds and dice into ¼ inch squares. Add to fish mixture.
- Halve the avocado and remove pit. Cut lengthwise through the flesh being careful not to cut through the skin. Make slices ¼ inch thick then cross cut ¼ inch to create cubes. Using a large spoon, scoop the cubes from the skin. Repeat with the remaining half. Add the avocado to the fish mixture and toss gently.
- Refrigerate at least an hour.
Divide the ceviche among small clear glass bowls or martini glasses.
- Garnish with cilantro leaves and serve with tortilla chips or use a tostada shell and serve the ceviche tostada-style.
- At the Blue Bonnet, we drizzle tostadas with sour cream and guacamole.