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Mexican ceviche
Mexican ceviche is a true festival of flavors that will transport you to the warm beaches of Latin America. Fresh salmon marinated in lime juice gently combines with spicy chili and aromatic cilantro to create a vibrant culinary symphony. This dish is perfect for festive parties, as it is not only delicious to eat but also very impressive to serve. Avocado in the shape of a flower and crispy nachos give the ceviche unmatched aesthetic appeal. Lime acid quickly marinates the salmon, so even if you have only half an hour, you can easily manage to prepare this exquisite appetizer.
Variations
- Instead of salmon, you can use white fish fillet with a firm texture, such as dorado or seabass.
- Add cubes of ripe mango or pineapple for an even more tropical Mexican accent.
- Part of the salmon can be replaced with boiled shrimp to get a mix of seafood.
Tenderness Secrets
- Chop the fish into small, even cubes about 1 cm to ensure even marination and tenderness.
- Do not soak the salmon in lime juice for longer than 20–25 minutes to avoid it becoming dry and overly 'cooked'.
- Keep the fish well-chilled until mixing with marinade and vegetables to preserve texture and fresh taste.
Ingredient Tips
- Choose the freshest salmon of restaurant or sashimi quality, without strong odor and excess liquid.
- Avocado should be ripe yet firm to hold its shape in slices and not turn into puree.
- For marinating, use only freshly squeezed lime juice, not ready-made bottled juices.
Nuances
- The heat can be easily adjusted: remove some of the chili seeds or replace them with dried pepper flakes.
- Marinate the fish in glass or ceramic bowls, not metal ones, to prevent altering the dish's taste.
- Serve the ceviche immediately after marination while the fish is juicy and the vegetables remain crisp.
Ingredients for the recipe
Ingredients
Chilled Salmon Fillet
300 g
Lime, pc
2 pcs
Cherry Tomato
200 g
Cucumber Estafeta
100 g
Shallots
40 g
Red Chili Pepper
0.5 pc
Hass Avocado 2pcs
2 pcs
Tabasco Green Pepper Sauce 60ml
few drops
Bunch Cilantro 50g
10 g
Salute di Mare Grinding №0 Food Sea Salt 350g
to taste
Pripravka Ground Black Pepper 20g
to taste
El Sabor With Natural Flavor Nacho Chips 100g
80 g
Riviere d'Or First Extra Virgin Cold Pressed Olive Oil 250ml
1 tbsp
Preparation steps
01
Preparing the salmon — Check the salmon fillet for bones, remove them with tweezers, peel the skin, and cut the fish into small, even cubes about 1 cm.
02
Cutting vegetables and chili — Quarter the cherry tomatoes, dice the cucumber finely, slice the onion into thin half-rings, finely chop the chili and most of the cilantro.
03
Marinating salmon with vegetables — Mix in a bowl the salmon cubes, cherry tomatoes, cucumber, onion, chili, and most of the cilantro, salt, pepper, drizzle with one lime juice, and optionally add olive oil, stir and leave to marinate.
04
Preparing avocado — Peel the avocado, remove the seed, cut the flesh into thin slices, shape into a flower or fan, sprinkle with second lime juice, and lightly salt.
05
Additional seasoning — Taste the ceviche, if necessary add more salt, pepper, a few drops of Tabasco, and a little lime juice, mix gently.
06
Serving with avocado and nachos — Arrange the avocado on plates, place ceviche in a heap next to it, sprinkle with the remaining cilantro, add nachos on the side, and serve immediately.
07
Tip Prepare ceviche in small portions and serve immediately after marination, keep the rest of the ingredients separately in the fridge to quickly assemble a new fresh portion if needed.
Where to order ingredients
Select the required ingredients in one of the stores
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