Thursday, May 1, 2014

Ceviche



If you would have told me a few years ago that Ceviche would end up being one of my kids' (especially my daughter AKA Miss Picky Pants) favorite Mexican dishes that I make I would have laughed so hard adult diapers might be a necessity!

I fell in love with it in 2005.

I took a trip to Puerto Vallarta Mexico and found some of the most wonderful food I have ever had. Shrimp so big they could be a meal in themselves, fresh fish, street tacos with amazing salsas. All of it was wonderful! It was just the beginning of my "foodie journey" and I was determined to try everything I could get my lips on.


But the Ceviche? 

Oh yes the Ceviche made me smile every time I ate it, and that was pretty much every day for the week I was there!

The resort we stayed at had a restaurant right on the beach, so every evening we would go down for a cocktail and some Ceviche. 

Looking out over the ocean with a nice glass of wine and this wonderful appetizer full of fresh fish flavor and spice. I was a very happy girl!

There were other wonderful moments on that trip. 

We rode horses up the to the waterfall on Yalepa. 

We swam with the dolphins. It was all so much fun. 

But it was the food that had me thinking, even after I returned home.

I wanted to recreate those fabulous fresh flavors at home and share them with my friends and family.

I have worked on several dishes that I enjoyed during my trip, but this one has ended up being requested over and over again!

It is a perfect appetizer for your Cinco de Mayo fiesta, or serve it on tostada shells as a nice main dish for 4. 

Either way I know you will love it just as much as we do!!


Ceviche  

2 pounds very fresh cod (or other white flesh fish)
2/3 cup fresh lime juice
6 tablespoons fresh orange juice
6 tablespoons pineapple juice
3 serrano chilies, finely diced
1/2 yellow bell pepper, finely diced
1/2 red bell pepper, finely diced
1/2 tablespoons red onion, minced
3 cloves garlic, minced
1/4 cup fresh cilantro leaves, chopped
1 tablespoon olive oil
Kosher salt
Tortilla chips

Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover with plastic wrap and refrigerate for 3 to 4 hours, stirring occasionally.

Add the cilantro, olive oil, and salt to taste. Fold gently to mix. Serve with tortilla chips.

ENJOY!

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