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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Spicy Fish Ceviche- Ceviche de Pescado

Spicy Fish Ceviche- Ceviche de Pescado

April 29, 20204 Comments

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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.

Spicy Fish Ceviche- Ceviche de Pescado

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.

Spicy Fish Ceviche- Ceviche de Pescado

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!

Spicy Fish Ceviche- Ceviche de Pescado

Keep in mind that we may receive commissions when you click our links and make purchases. However, this does not impact our reviews and comparisons. We try our best to keep things fair and balanced,in order to help you make the best choices for you.

Spicy Fish Ceviche- Ceviche de Pescado

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.

The thinner you slice the fish, the faster it will cook in the lime juice.
Don’t go overboard with the red onions. Thin sliced, they will marinate quickly!
I add the garlic fresh, but try sauteed garlic for even more flavor!
I happen to enjoy spicy foods, so I don’t shy away from habanero. Prepare the recipe to your heat level.
Never underestimate the wonderful flavor that fresh cracked pepper adds!
As soon as you mix in that lime juice, it begins to cook the fish. You really shouldn’t leave it in for more the 15 minutes. Try having your ingredients prepped before you begin to mix together.
I prefer using mini cucumbers. They are the perfect size and have a thin skin. Super crunchy!

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!

Cod eviche- Tiritas de Pescado

Spicy Fish Ceviche- Ceviche de Pescado

This fresh cod ceviche comes together in minutes! The fresh caught fish from Alaska makes all the difference!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 Servings

Ingredients

  • 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

Instructions

  • 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,

Notes

The longer you leave the fish in the lime juice, the more it will change the texture of the fish. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Spicy Fish Ceviche- Ceviche de Pescado
If the lime is too much for you, you can drain the juice after 10-15 minutes.
Serve with saltine crackers or corn tostadas

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Filed Under: Ceviche/Cebiche, Fish, Mariscos~Seafood Tagged With: Ceviche, Cod, Fish, Mariscos

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Reader Interactions

Comments

  1. Robert Fox

    April 30, 2020 at 5:33 pm

    Are you a professional food photographer? Every pic on your site makes me soooo hungry. Thanks

    Reply
    • Sonia

      April 30, 2020 at 6:06 pm

      Thanks Robert, but no, I am just a passionate foodie who has always enjoyed taking photos.

      Reply
  2. Chanelle

    May 9, 2020 at 3:51 pm

    practically perfect in every way such a hit in my family thank you now if I.could only figure out a way to.make more and hide it. 😆

    Reply
    • Sonia

      May 9, 2020 at 8:25 pm

      Thank you Chanelle! It’s my favorite fish ceviche recipe. So simple. Hide some for me too! Lol!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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