Ceviche de Pescado-Easy Fish Ceviche
Servings 8 Servings
Ingredients
- 2 lbs fresh cod diced
- 12 large limes
- 2 large Roma tomatoes seeded and diced
- 1 large cucumber mostly peeled, seeded and diced
- 2 large chile serrano minced
- 3/4 c white or red onion finely diced or thinly sliced
- Cilantro, to taste I added about 1/3 cup
- 1 tsp chiltepin or chile piquin crushed
- 1/2 tsp granulated garlic
- Salt, to taste
- Fresh cracked pepper, to taste
Chipotle Mayo
- 1 cup Mayonnaise
- 1 tbs yellow mustard
- 1 chipotle in adobo with 1 tbsp adobo sauce
Serve With
- 16 Tostadas
- Your favorite hot sauce
- Avocado slices
- Extra lime
Instructions
- Finely dice the fresh cod fish and transfer to a large glass bowl. Squeeze the juice from all the limes into the bowl with fish. Stir well to combine, making sure fish is covered with juice, Cover with plastic wrap and keep chilled while you finish prepping other ingredients.
- Once you finish prepping, finish assembling the ceviche. To the fish, mix in the tomato, cucumber, onion, chile serrano and cilantro. Stir well to combine. Season with crushed chiltepin, granulated garlic, salt and pepper. Cover and chill for 20 minutes.
- Mix mayonnaise, mustard, chipotle and adobo. Taste for salt. Set aside.
- When ready to serve, spread a light layer of chipotle mayo onto tostadas. Top with ceviche, hot sauce, avocado and pinch of salt! Enjoy!
Notes
If you have some ceviche leftover and want to store it for the next day, I would suggest draining out the lime juice and storing it separately. Make sure it's an airtight container for both, Next day, combine together and enjoy. The longer the fish sits in the lime juice, the more it will cook and change the texture of the fish.