Mexican style Ceviche is another quick meal solution for the Lent season. It’s as simple as leaving the diced fish used for the Ceviche in a bowl soaking in lime juice overnight (Up to 3 hours) so it can get a real flavor fusion!
This ceviche recipe uses tomatoes, serrano peppers, onion, oil, vinegar, oregano, salt and pepper to make an absolutely mouthwatering treat for your family and guests. Garnish with avocado slices at your preference and add hot sauce to bring in the right amount of spiciness and piquancy.
The Ceviche recipe originates in Peru and the Mexican version of ceviche originates in the country’s Pacific and Gulf coastal states. The Mexican style Ceviche was further influenced during the Spanish colonial era by citrus fruits such as lime that were introduced by merchants and missionaries. Mexican style Ceviche pairs splendidly with light Lager beers and is ideally served on corn chips, tostadas or salted crackers if you prefer.
- 1 lb. sablefish or Spanish mackerel fillets, diced
- The juice of 5 limes
- 2 peeled, chopped tomatoes
- 4 La Costena serrano peppers, finely sliced
- 1 onion,cut into thin slices
- 4 Tbsp. olive oil
- 2 Tbsp. vinegar
- 1/2 Tsp. oregano
- 1 avocado,sliced
- La Costena hot jalapeno sauce
Place diced fish in a glass bowl and pour lime juice over it. Let stand for 3 hours or overnight, tossing occasionally. Then add the tomatoes, serrano peppers, onion, oil, vinegar, oregano, salt and pepper. Garnish with avocado slices and hot sauce to taste.