Recipe: Ceviche Veracruz

A couple of weeks ago I spent a long weekend in San Jose del Cabo, Mexico at The Cape boutique hotel. I of course experienced lots of amazing scenery, weather, pool time, activities, and cocktails. But beyond that, I discovered that I really love the food in Cabo, specifically the food at The Cape. And even more specifically, their many different variations on ceviche that they serve there. I was addicted, eating it at every meal (even breakfast!). So when the opportunity to take a cooking class with Chef de Cuisine Alex Branch of Manta restaurant at The Cape, I eagerly said yes. And as luck would have it, he was teaching us how to make one of his amazing ceviche recipes. See his recipe for Ceviche Veracruz below!

IMG_0610

Ingredients (makes 4 small bowls of ceviche):

1/4 lb. white fish (should be very fresh and a semi-firm fish, no skin or bones)
1 Tb Kosher salt
4 limes (approx 6 Tb juice)
2 Tb white onion
1 Tb olive oil
1 tsp serrano chile (deveined and deseeded, chopped small)
2 tsp California pepper (sliced thin)
1/3 cup cherry tomatoes (quartered)
6 green olives (halved)
2 Tb capers
cilantro (loosely chopped)
1 avocado

Preparation:

  1. Dice fish into approx. 1/2″ cubes and add to a bowl. Cure by adding salt and half of the lime juice and set aside.
  2. In a separate bowl, add chopped onion, the rest of the lime juice, olive oil, California pepper, and serrano chiles and mix well.
  3. Add in capers (with some of the juice), olives, tomatoes, and cilantro.
  4. Divide ceviche into 4 bowls and finish with cilantro leaves and a wedge of avocado.
  5. Serve while fresh – fish should only marinate in the lime juice 15-30 minutes or it will start to break down too much.

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IMG_0839And as if I had to give you another good excuse to make ceviche, Monday (February 22nd) is National Margarita Day! I think ceviche with some tortilla chips would pair perfectly with a nice, cold margarita, don’t you?! And don’t worry, one tip I learned from Chef Branch when it comes to ceviche is that it’s really hard to mess it up. Just add citrus to cure the fish, and any mix-ins that you desire, and you’ve got ceviche! For proof of how easy it is to make, here’s a pic (right) of the ceviche I made at home from Chef Branch’s recipe. Looks pro, right?

What do you think, would you give homemade ceviche a try?

xoxo,
Veronica

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