Ceviche

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

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.”

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:

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.

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

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

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

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