Don’t feel like heating up the house and craving Mexican food?
We got you covered!
Ceviche is a seafood dish popular in the coastal regions of Latin America, the dish is typically made from fresh raw fish cured in citrus juices and it’s a perfect meal to be prepared on a hot summer day as it doesn’t require heat source, stove or oven.
It can be served making "Tostadas" or a Martini glass for a nice upscale presentation.
4 Roma Tomatoes
3-4 Green Onions
A little bunch of fresh Cilantro
2 Jalapeño Peppers
1 Serrano Pepper
2 Large Carrots
2 Cloves of Garlic
2 little branches of fresh Oregano
2 Tea spoons Salt
Pinch of Black Pepper
I Tuna steak
4-5 Sea Scallops
1 Grouper or White Fish steak
Start by dicing the tomatoes, onion, cilantro and peppers and carrots as if you were making a “Pico de Gallo”
Juice your lemons and limes, strain it from any seeds and put the juices in a blender with the garlic and oregano to blend, set to the side.
Cut all your fish into small cubes and combine them in a non-reactive casserole dish, either glass or ceramic and pour in and combine with your juice blend. Cover and refrigerate for 15 -20 minutes. You will be able to actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white.
After the 15 minutes passed pull your fish out of the refrigerator and combine it all with your vegetal mix and add the salt, black pepper and a touch of olive oil.
Let sit covered in the refrigerator for an hour to give time for the flavors to blend.
Serve with chopped cilantro and slices of avocado on a Martini glass or with heated tortillas for Ceviche tacos or tostadas or tortilla chips.
Chef Martin Lopez