Ceviche is a seafood dish that is popular in many coastal regions of Latin America. The dish is usually made from some type of raw seafood, combined with lemon or lime and spiced with a chili pepper of some sort (Habanero, Serrano, or etc.)
Most fish works great for making Ceviche – but some work better than others. You’ll want to try to use a semi-firm white fish like sole, flounder, mahi mahi, striped bass or grouper. Try not to use tuna, jack, mackerel or other oily fish varieties.
Some people also make Ceviche with raw ground beef, where the ground beef is cooked from the acid in the limes or lemon. I have had that in the past but not too recently – we don’t eat too much ground beef and we ultimately prefer seafood just a little more.
That acidic marinade (lemon or lime juice) needs to be enough to cover the fish, and can cook that fish over a 20-30 minute time period (or, sometimes longer depending on how well done you would like your fish.). The fish should marinate for at least 30 minutes to fully absorb that citrus juice, and turn opaque in color.
This tropical mango ceviche was something my husband had been wanting me to make for him for quite some time ~ eventually he got tired of waiting for me to make it and did it on his own just this past weekend. I can’t say how delicious it was – the flavors blended together unbelievably well.
He used 3 mahi mahi fillets and it was just enough for us to eat dinner, and enough for us to have leftovers the next day (not to mention our oldest two ate with us, too!)
He made it quite fast, and it marinated for just over 45 minutes – we had it with tostadas and this will probably be a regular meal in our house — not only was it simple, it didn’t require that we turn on any oven or wash too many dishes!
- 1 lb mahi mahi fillets (you can also use Halibut), thawed, and cut into 1/2 inch cubes
- 1/2 C. orange juice
- 1/2 C. lime juice
- 1 red onion, sliced thin
- 2 C. mango, cubed
- 1 avocado, pitted, and diced
- 1/3 C. cilantro, chopped
- Optional: 1 serrano or habanero pepper, stemmed, seeded and diced fine
- Optional: 2-3 drops Lime Vitality Essential Oil (we use Young Living)
- In a stainless steel or glass bowl, combine the fish with the juices and {optional} pepper.
- Cover with saran wrap and place the bowl in the refrigerator. Fish should be submerged and be able to float freely. If not, add a little of each lime and orange juice.
- Leave the fish covered, in the fridge, for 30-60 minutes (for medium-rare) or, 3-4 hours for fully cooked.
- Remove from fridge, and add the mango, avocado and red onion, then season with salt (to taste - 1/2 tsp).
- Garnish with chopped cilantro and serve with tostadas or tortilla chips.
- For a dryer ceviche, discard most of the juice before adding avocados, mango and onion. For a wetter ceviche, keep the juice and serve in martini glasses. Refrigerate leftovers in a covered container.
- *Note: the Essential Oil is not necessary only to give the recipe a little extra kick.
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