Someone inspired me to do a post on some fish. I grew up in San Diego so Mexico was a hop, skip and a jump away. Baja has amazing Surfing and even better Food. Ceviche is very common in Baja, so I want to share some of what I know on the matter. Now this cooks from the acid in the lime juice. NO HEAT NEEDED. Just let set for 20 mins. Pretty cool it cooks as you eat it too. Again, I like to do this for 20 mins max. This dish is made to be shared so have at least 8 people with you. Mexico is a wonderful place and I can not wait to go back. Lets get started.
3/4 lbs fresh shrimp rough chop, 21/25 count are in each pound
3/4 lbs hamachi filet or tilapia(amberjack is the other name for this fish) - diced into ¾ inch cubes
4 garlic cloves minced fine
1 3/4 tsp kosher salt
1 tsp black pepper
1/3 cup fresh cilantro chopped
1 1/2 cup diced cucumber
2 small jalapeño chili pepper seeded and finely chopped
2 1/4 cup fresh lime juice 8 limes squeezed
1/2 red onion brunoise or if you can't, super thin slices, also rinse and salt these in cold water
1 1/2 cup grape or cherry tomatoes, cut in half
1 tbsp olive oil for garnish
1 avocado for sauce/ guacamole for garnish
Take that red onion that you salted generously, and let it sit in a cold bowl for 15 minutes. What we need to do is release the onions liquid. After that, you will wanna rinse well. Place shrimp, fish, garlic, onion, salt, pepper, jalapeno, and the lime juice in a that cold bowl. (metal works best, you can put in freezer for 10 mins to chill) Fold all this together, gently turning over until incorporated. Refrigerate for at least 20 minutes before eating. The limes will do the cooking for you. Okay before serving, add this avocado mixture from https://steemit.com/food/@johnbcheffin12/great-avocado-sauce-for-seafood I hope you can get an idea of the consistency of the avocado sauce with the ceviche. If you are not that fancy just drizzle the sauce over your portions.
I hope you like.
Enjoy
