What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.
Oh, and enjoy!
- 2 cups (12 oz./340 grams) raw fish, small dice
- 2/3 cup freshly squeezed lime juice2 medium tomatoes, small dice
- 1/4 cup (or a small handful) finely chopped red onion
- fresh chile, minced, such as serrano or jalapeño, to taste — let your personal risk level be your guide
- 2/3 cup fresh cilantro, finely chopped
- sea salt to taste
- corn tostadas
Cube or roughly chop the fish into small pieces. Your knife, cutting board and hands should be very clean.
Squeeze citrus juice. If you live in California or Florida, you may have sour oranges available. I used one sour orange and three small Key limes, the common lime of Mexico, for this recipe. I only have sour oranges available in the winter, and use lime juice the rest of the year, which still makes an excellent ceviche.
Pour enough fresh lime juice over the fish so that it is submerged. Cover and refrigerate for 6-24 hours, stirring occasionally.
Prepare the vegetables. Each region of Mexico has its own variation of ceviche, even one including canned peas! I added sliced avocado as a garnish, though it can also be added cubed to the mixture.
Using your hands, squeeze a handful of fish at a time to remove most of the lime juice. Mix with the vegetables, salt to taste, and garnish with a cilantro sprig and sliced avocado. Serve with crisp corn tostadas. It’s almost like being on a beach in Mexico, but not quite.