Ceviche has to be one of my favorite dishes in Latin America. While it is traditionally from Peru, every country has its own take on it, for example in Ecuador they actually boil the shrimp first and serve it in a tomato sauce with popcorn.
Peruvian ceviche is my favorite as the recipe also calls for a bit of ginger. When I was couchsurfing in Chiclayo I was lucky enough to stay with a family and while the host mother did not speak any English and I spoke beginner Spanish we bonded through food. In Playa del Carmen I pigged out on ceviche, well actually I ate a lot of everything. Here in Loreto I was happy to learn how to make Mexican ceviche with Chef Manuel from Villa del Palmar, he admitted it wasn’t traditional but this is one of his favorite recipes.
- 1 lb firm white fish, chopped into ¼ inch pieces (Manuel used cabrilla)
- 5 lime, juiced
- ⅓ cup red onion
- ¼ cup papaya, chopped (I’d prefer mango)
- ¼ jalapeno
- 1 tbsp minted, chopped
- ½ tbsp salt
- pepper to taste
- 1 avocado for garnish
- Mix fish with lime juice.
- Add salt, pepper, mint, onion, papaya, jalapeno.
- Garnish with avocado
This recipe is pretty flexible, Chef Manuel told me I could easily substiture the payaya for mango, pineapple or any other fruit I preferred and if I didn’t like the red onion I could choose white, yellow or even green onion. The same goes for the mint, basil could be substituted in its place.
I am constantly surprised at how easy it is to make ceviche and yet in Toronto we’d pay a premium price for it because it is so delicious.