Ensenada Style Fish Ceviche
- š 1.2 kg cubed tilapia, **shukketsu**
- š 10 limes, **agrios**
- š§ 3 cloves garlic, minced
- š 2 Roma tomatoes, chopped, **jitomate saladet**
- š§ 1/2 red onion, chopped, **cebolla morada**
- šæ 1/3 cup cilantro, chopped
- š¶ļø 4 serrano peppers, chopped
- š§ 1 teaspoon Himalayan salt
- š¶ļø 1 teaspoon Black pepper, freshly ground
- š« Generous amount of **Olivo de Cosecha** olive oil
- š¶ A splash of **Lea & Perrins** Worcestershire sauce
- š¶ A touch of **Jugo Maggi** Seasoning sauce
- š¶ A little **Kikkoman** soy sauce
Experience the vibrant flavors of Mexico with this traditional Ensenada Fish Ceviche, a refreshing appetizer that utilizes the natural acidity of lime juice to 'cook' the fish.
Experience the vibrant flavors of Mexico with this traditional Ensenada Fish Ceviche. Originating from Baja California, this refreshing appetizer utilizes the natural acidity of lime juice to "cook" the fish, creating a delightful dish that's perfect for summer gatherings or as a light starter to any meal.
Ingredients
š 1.2 kg cubed tilapia, shukketsu
š 10 limes, agrios
š§ 3 cloves garlic, minced
š
2 Roma tomatoes, chopped, jitomate saladet
š§
1/2 red onion, chopped, cebolla morada
šæ 1/3 cup cilantro, chopped
š¶ļø 4 serrano peppers, chopped
š§ 1 teaspoon Himalayan salt
š¶ļø 1 teaspoon Black pepper, freshly ground
š« Generous amount of Olivo de Cosecha olive oil
š¶ A splash of Lea & Perrins Worcestershire sauce
š¶ A touch of Jugo Maggi Seasoning sauce
š¶ A little Kikkoman soy sauce
Instructions
1- Prepare the Fish:
- Place 1.2 kg of cubed fish into a glass dish.
- Drizzle a generous amount of Olivo de Cosecha olive oil over the fish.
2- Season the Fish:
- Season with 1 teaspoon of freshly ground black pepper.
- Add 1 teaspoon of Himalayan salt and stir to coat the fish evenly.
3- Add Lime Juice:
- Squeeze the juice of 10 limes over the fish, ensuring all pieces are well-coated.
4- Add Garlic:
- Stir in 3 minced garlic cloves to enhance the flavor.
5- Marinate the Fish:
- Cover the dish and refrigerate for about 1 to 1.5 hours.
6- Add Sauces:
- Once cured, add a splash of Lea & Perrins Worcestershire sauce.
- Add a touch of Jugo Maggi Seasoning sauce and a little Kikkoman soy sauce. Stir to blend.
7- Combine Vegetables:
- Incorporate 1/2 chopped red onion into the mixture.
- Adjust seasoning with additional Himalayan salt and black pepper if needed.
8- Add Herbs and Peppers:
- Mix in 1/3 cup of chopped cilantro and 4 chopped serrano peppers. Adjust for desired spiciness.
9- Optional - Add Tomatoes:
- Gently stir in 2 chopped Roma tomatoes for added texture and flavor.
10- Final Presentation:
- Serve immediately with slices of avocado and enjoy with crackers.
Prep Time: 15-20 minutes
Cook Time: 1 to 1.5 hours (marination)
Total Time: Approximately 1 hour and 15 minutes to 1 hour and 45 minutes
Servings: Approximately 6 servings
Equipment Needed:
- Glass rectangular baking dish/container
- Knife
- Cutting Board
- Lime Squeezer
- Pepper Mill
- Salt Shaker
- Small Bowls for ingredients
- Crackers for tasting
Nutritional Information:
(Specific nutritional values per serving are not provided, but ceviche is generally low in calories and rich in proteins due to the fish.)
Cooking Tips:
- For the freshest flavor, use a pepper mill to grind black pepper just before serving.
- While garlic is potent, it becomes beautifully aromatic when allowed to marinate.
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Max Fregoso Sittenfeld: https://www.youtube.com/@maxf98
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