6 portions
This ensemble of raw ingredients is a fresh start to the gathering, sharpen your knives, pump up some Caribbean music and keep a cold beer handy.
It has a few separate preps and then all will come together.
Ingredients:
| 600 g | Fresh white fish (such as sea bass, grouper, or croaker), cut into small cubes |
| 350 ml | Lemon juice (about 8-10 lemons) |
| 350 ml | Lime juice (about 8-10 limes) |
| 60 ml | Orange juice (optional, for a sweet touch) |
| 120 ml | Leche de tigre (see recipe below) |
| ½ | Red onion, finely chopped |
| 1 | Tomato, seeded and cut into small cubes |
| ½ | Cucumber, seeded and cut into small cubes |
| 1 | Jalapeño or serrano chile, finely chopped (adjust based on your heat tolerance) |
| 60 g | Fresh cilantro, chopped |
| To taste | Salt |
| To taste | Pepper |
| Avocado slices (optional, to decorate) | |
| Corn chips or crackers to accompany |
Procedure:
1. Marinate the fish:
- In a large bowl, place the fish cubes and cover with the lemon and lime juice. Make sure the fish is completely submerged in the juice. Cover the bowl with plastic wrap and refrigerate for 20-30 minutes, or until the fish is opaque and firm.
2. Prepare the Leche de Tigre:
- “Tiger’s milk” is the citrusy and flavorful liquid where ceviche swims, the OG is Peruvian, but we love it Mexican style.
Ingredients:
| 120 ml | Lemon juice (about 4 lemons) |
| 120 ml | Lime juice (about 4 limes) |
| 60 ml | Orange juice |
| 1 | Clove garlic |
| 1 | Small piece of ginger (about 1 cm) |
| ¼ | Red onion |
| 1 | Jalapeño or serrano chili (you can adjust according to your tolerance for heat) |
| ¼ cup | Fresh cilantro |
| To taste | Salt |
| To taste | Pepper |
| 200 g | White fish |
- Squeeze the juice from the lemons, limes, and orange into a bowl.
- Peel and cut the garlic and ginger into large pieces.
- Cut the red onion into large pieces.
- Cut the jalapeño into slices (remove the seeds if you prefer less spicy).
- Wash and chop the fresh cilantro.
- Place all ingredients in a blender and stir until you obtain a homogeneous mixture. If it is too thick, you can thin it with more lemon or lime juice.
- Let the mix rest in the fridge for at least 30 minutes.
- Strain and taste, season if needed.
3. Prepare the veggies for the mix:
- While the fish marinades and the citrus mix sets, finely chop the red onion, tomato, cucumber, jalapeño and cilantro.
4. Mix it:
- Once the fish is marinated, drain off the excess lemon and lime juice, leaving a little of the liquid to maintain moisture.
- Add the Mexican leche de tigre, onion, tomato, cucumber, jalapeño and cilantro to the bowl with the fish.
- Mix all the ingredients well and season with salt and pepper to taste.
5. Rest and adjust:
- Let the ceviche rest in the refrigerator for about 10-15 minutes so that the flavors integrate.
Serve:
Serve the ceviche on individual plates or in a large bowl for Family Style. Garnish with avocado slices.
