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.”
4 large ripe tomatoes, finely chopped
2-3 jalapenos, diced
1/2 large white onion
Cilantro, finely chopped
1 pound cod, rinsed and dried
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!
This looks like a wonderful recipe, you are lucky to have such a talented son-in-law. Draining the ceviche is a great idea.
He’s he’s a good man as well
What a wonderful dish your son-in-law prepared for you, looks perfect!!!
I’m not a ceviche expert, but it seemed perfect!
Looks fabulous Mimi. Excuse my ignorance but not heard of the Tapatio Sauce. Is it a bit like ‘Frank’s ‘?
Yes, it is a hot sauce, but I find that it has a more rounded flavor than say, Sriracha. But any hot sauce would work.
Ah, that answers my question too, thanks. The whole thing looks delicious.
It was so good. I was really lucky to find fresh cod.
Yes, like sushi it has to be spanking fresh, doesn’t it? Delicious when it’s made well.
I adore ceviche! Your recipe looks just wonderful- I love all the fresh veggies you added. Perfection :)
It is good stuff! Thank you!
“Colours of xmas” like that quote and its very tempting!!
I thought it was very descriptive as well!
Such fresh flavours :)
Looks great Mimi. I too keep meaning to make ceviche, but the weather is so bad it never really suits.
Oh, I’m sorry. It does need a nice sunny day, doesn’t it?!!
You’ve hit on one of my favorites. GREG
it’s pretty fabulous!
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.
I thought Cholula was more like a basic hot sauce, but now I might have to do a taste test!
Reblogged this on Chef Ceaser and commented:
I LUV this one.
Thank you so much!
Interesting that long ‘cooking’ time, which I haven’t seen before. It sounds tasty.
He made it at about 8 PM, he drained most of the juices off in the morning, and we had it at lunch. I’ve never made it myself, so I don’t know how the time differs with other recipes.
The usual time for ceviche is something like 30 minutes.
really? wow. well that is a huge difference!
Looks fabulously refreshing! How lucky for you to have a son-in-law to make you wonderful treats!
He just needs to do it more often! I was really wonderful.
A good man and a good ceviche cook. Well scored son-in-law there Mimi!
I know! My daughter’s quite lucky as well.
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
I agree! I was so excited that it finally happened!
Wow, great dish! What a treat for you to be cooked for.
Never had ceviche before – little hesitant about raw fish even if the juices cook it. However, it sounds delicious and what fun that B contributed a recipe for you and all your readers :)
He’s very sweet, and we had so much fun!
I love ceviche – and will definitely try B’s recipe. The hardest part is getting good fresh fish in the desert!
try finding it in Oklahoma! I feel your pain!
Love ceviche! And I really like the Tex-Mex twist your son-in-law put on this. Super recipe — thanks so much.
You are so welcome!!!
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.
Peru! On my bucket list! Fabulous!!!!
Ok. I must give it a try (sans cilantro). I can eat raw fish as if it was going out of style but, for some reason, I could never get into ceviche. Must try again.
It sounded scary to me for a long time too. That and Gazpacho for some reason.
That looks very refreshing and how wonderful to have a son-in-law who cooks! xx
I know! He needs to do it more often!
You know, I love ceviche but I’ve never tried it at home. It actually looks really easy—I may give it a go1
I never had either!
Thank you for visiting my blog and for following it. I love ceviche, and this seems like a great recipe. I also like your entire blog and will look forward to your posts.
That’s so sweet! Thank you!
A good ceviche is the secret to a happy life! Absolutely loving the look of your dish. So appetizing :)
That’s so good to know! Thank you for your kind comment!
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.
Isn’t that odd? There is one website, My French Heaven, and no matter how I ask for notifications, WP will not send them to me. It’s so odd.
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!
Well, if I lived on Mallorca, it would always be the right weather for ceviche too! Lovely comment – I’m hopping over to your blog now!
That looks very refreshing! Love it
It was wonderful. Thank you!