Ceviche

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My son-in-law has promised to make me ceviche for a while – it’s one of his specialties.

So recently he lived up to his promise and made ceviche on a night when they were visiting. And, he was kind enough to allow me to document his cooking session for my blog!

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My daughter’s husband, who I’ll call “B,” first had ceviche when his family traveled to Costa Rica, and he’s been making it ever since. B refers to his version as a more Tex-Mex style, rather than Latin American. Whatever it is, it was wonderful, and worth the wait!

B has a recipe, but every time he makes it he judges the ceviche “finished product” on the amount of liquid and also the ratio of red and green. He refers to that as the colors of Christmas. Here is the “recipe.”

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B’s Ceviche

6 lemons
6 limes
4 large ripe tomatoes, finely chopped
2-3 jalapenos, diced
1/2 large white onion
Cilantro, finely chopped
1 pound cod, rinsed and dried
Tapatio sauce
Seasoning salt

B first squeezed the lemons and limes into a large baking dish.

He then chopped up the tomatoes and the jalapenos and added them to the juice in the dish.

Afterwards it looked like this:

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He then added the onions and cilantro.

Then B cut up the cod in to 1/2″ pieces and stirred it into the tomato mixture.

He added Tapatio sauce and seasoning salt, stirred, and tested it. The baking dish got covered up with plastic wrap and the ceviche was refrigerated overnight.

In the morning B drained most of the liquid from the ceviche so the vegetables don’t soften up. We had it for lunch that day.

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It’s so incredible how the citrus juices cook the fish.

I really love the jalapeno and the Tapatio sauce in B’s ceviche.

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B also served the ceviche with chips, so it was almost like a cod salsa!

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What a lovely lunch, and a fabulous time. You all know how much I love being cooked for!

59 thoughts on “Ceviche

  1. Oooh how luck for you to have such a great lunch made for you! I should put this on my list to make once my tomatoes and peppers come in later this summer. Besides Sriracha, my family also really likes Cholula hot sauce which I think is very similar to Tapatio.

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  2. Your son-in-law makes a killer cerviche? He’s a keeper, that’s for sure. Well, I’m sure there are other reasons but this skill has to be near the top of the list. :D

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  3. It is pretty amazing how you can use citrus to cook fish, isn’t it Chef Mimi? I love ceviche and was lucky enough to have it during a trip to Peru. So, so delicious.

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  4. this is certainly a receipe on my “do-within-the-next-few-days” – thank you. But, btw – WP is playing up still, follow you for years, but recently I do not get any notification when you post – so I have to just go straight to your site.

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  5. For me it’s always the right weather for ceviche. For a long time, we have been wondering why there was not more South American cuisine to sample around the island especially with such large population heralding from these climbs. Sure, Mallorca has some great traditional foods but it’s great to have a splash of Latin flavour from time to time. However, recently we have noted a few dishes becoming staples on some of the smaller restaurants. Ceviche, gets me every time though. So fresh and clean offering up such pronounced flavours. I have also seen it presented in a few different ways too, which I love and one even instead of the traditional prawn cocktail!
    With being an island, Mallorca has such wonderful produce all around and offers the opportunity to do many fresh dishes as well as many different twists on ceviche and the like and I do agree, a good ceviche could be the secret to a happy life!

    http://www.betogethermallorca.com

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