Baja-Style Wahoo Fish Ceviche

Experience the vibrant flavors of an authentic Baja-Style Mexican Fish Ceviche. This dish features raw Wahoo fish, delicately cured in fresh citrus juice and blended with an array of finely diced vegetables, delivering a refreshing and lively appetizer or light main course. Perfect for a warm weather gathering or a unique culinary adventure.

Ingredients

🐟 400 grams Wahoo white fish
🍋 Juice of approximately 20 fresh limes
🍅 1 tomato, diced into small pieces
🌿 1/2 bunch cilantro, chopped
🧅 1 medium onion, diced into small pieces
🥒 1 cucumber, diced into small pieces
🥕 1 carrot, pre-shredded and chopped into smaller pieces
🌶️ Sliced pickled jalapeños and some pickling liquid
🍅 Organic Tomato Ketchup
🍶 Bragg Liquid Aminos
🌶️ Tabasco Sriracha Sauce, for serving
🌶️ Valentina Hot Sauce, for serving
🧂 Supreme Tradition Coarse Sea Salt
🌶️ Sabra Paprika
🥑 Chosen Foods Classic Mayo with Avocado Oil, for serving
🥑 Homemade guacamole, for serving

Instructions

1- Prepare Vegetables:

• Dice the tomato, cucumber, and onion into small pieces.
• Chop the cilantro.
• Set them aside in separate bowls.

2- Prepare Fish:

• Slice the Wahoo fish into strips, then dice into small, bite-sized pieces.
• Place in a clean bowl.

3- Juice Limes:

• Halve the limes and squeeze the juice into a glass measuring cup.
• Strain to remove seeds.

4- Cure Fish:

• Pour the strained lime juice over the diced fish.
• Ensure all fish is submerged or coated.
• Marinate in the refrigerator for approximately 35 minutes. The fish is ready when it turns opaque.

5- Combine Ingredients:

• Once cured, transfer the fish to a large glass mixing bowl.
• Add the diced onion, cucumber, and chopped cilantro.

6- Add Tomato and Carrots:

• Add the diced tomato to the mixture.
• Then, add the pre-shredded and chopped carrots to the bowl.

7- Incorporate Jalapeños:

• Add some liquid from the pickled jalapeños.
• Add chopped jalapeño slices to the mix.

8- Add Sauces and Seasonings:

• Squeeze a generous amount of Organic Tomato Ketchup.
• Drizzle Bragg Liquid Aminos into the mixture.
• Season with black pepper, coarse sea salt, and paprika to taste.

9- Mix Thoroughly:

• Stir all the ingredients with a spatula until well combined.

10- Chill and Serve:

• Chill the ceviche for 1-2 hours to let the flavors meld.
• Serve on crispy tostadas spread with mayonnaise or guacamole.
• Garnish with additional hot sauces, ketchup, or Liquid Aminos as desired.

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 1 hour 55 minutes (including chilling)
Servings: 4 people
Equipment: KitchenAid Chef's Knife, Wooden Cutting Board, Various ceramic bowls, Large clear glass mixing bowl, Yellow plastic/metal lemon/lime squeezer, Glass measuring cup, Teal plastic/metal strainer, Light blue silicone spatula with wooden handle, Blue and white decorative serving platter, Small white serving cups for guacamole

Cooking Tips

• Fish Selection: Opt for Wahoo fish for its excellent suitability for ceviche, akin to sushi-grade fish.
• Marination Tips: Adjust marination; 35 minutes for Wahoo is ideal, while tougher fish may require longer.
• Vegetable Flexibility: Customize vegetables to taste. More vegetables enhance flavor.
• Flavor Boosts: Experiment with ketchup and Bragg Liquid Aminos for unique sweet and savory nuances.
• Serving Suggestions: Pair with tostadas garnished with mayonnaise or creamy guacamole for added texture and richness.

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Baja-Style Fish Ceviche