Growing up with Mexican food inspired by Northern Mexico, I did not grow up eating a lot of fish. I stepped way out of my comfort zone when I began preparing fish ceviche 10 years ago. This post contains links to products. We may receive commission for purchases made through these links.
Growing up on beans, eggs and tortillas!
The only time I remember mom preparing any dishes with fish was during Lent before Easter. My siblings and I still joke about how we carefully would chew the pan seared fish mom prepared back then. There were always fine fish bones through out. Our regular meals consisted of some chicken, ground beef, pork, eggs, beans, rice and tortillas.
My ceviche recipes have evolved over the years!
I am pretty confident when it comes to preparing fish ceviche. Well any ceviche really. It wasn’t always this way though. The key is to keep testing recipes until you get it right. Quality seafood is a good place to start!
I purchase a variety of hot chile peppers on a regular basis. My first choice and favorite hot pepper is te serrano. Second, habanero and third, red fresno! Jalapeños are delicious too, but sometimes leave me desiring flavor and more heat, lol!
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Cooking with quality ingredients is the key!
A few short years ago I was fortunate enough to taste the wild caught Alaskan fish from Sitka Salmon Shares. I was hooked! I am excited to be affiliated with them. From April 1st- June 30th 2020 place your order using the special code “LaPina” and receive a $25.00 dollar discount on your share, except for “Taste of Summer” share.
The fish is packaged in a vacuum seal soon after being caught. When you receive your share, it arrives perfectly insulated and frozen. Transfer to your own freezer until you are ready to use.
Ready To Eat!
This is perfect as an appetizer for 4 people or as a starter for 2 people. Or if you are like me, make it your main meal! Lol!
Spicy Fish Ceviche- Ceviche de Pescado
- 7 ounces cod sliced thin
- 1/4 red onion sliced thin
- 1 large clove of garlic minced
- 2-3 hot peppers, different colors sliced thin
- Juice of 2 large limes
- 1 tbsp Maggi sauce or soy sauce optional
- Salt and Pepper to taste
- 2 mini cucumbers sliced thin
- 1 tbsp Cilantro chopped fine
- 1/2 of an avocado sliced
- In a shallow serving bowl, add the cod. Mix in the onion, garlic, different colors of hot peppers, lime juice, maggi sauce, salt and pepper to taste. Stir well to combine. let sit for 10 minutes.
- Arrange the cucumbers on the outer edges of the plate. Squeeze a little extra lime juice onto the cucumbers. Season with salt and pepper. Add the cucumber to center. Add cilantro. Serve right away. Serve with saltines or corn tostadas. Yields 4 appetizer or 2 starter servings,